Spaghetti alla Checca Recipe from Rome
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
520 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Spaghetti alla Checca Recipe from Rome
Description
This Roman pasta dish, Spaghetti alla Checca, hinges on fresh, ripe tomato cubes that are drained to concentrate flavor without removing seeds or inner flesh. Chopped fresh parsley and torn basil leaves are combined with pitted, roughly chopped olives. Olive oil is warmed gently with fennel seeds and herbs to infuse aromatic notes before adding the tomatoes to create a lightly cooked, fresh sauce.
The spaghetti is cooked until al dente and combined with the sauce just before serving. Freshly ground black pepper and salt season the dish, while the addition of burrata cheese provides a creamy, mild richness that complements the bright tomato and herb flavors.
While spaghetti is traditional, the recipe notes that other pasta shapes like penne or fusilli can be used. Burrata can be substituted with fresh mozzarella, preferably di bufala, or omitted for a dairy-free or vegan version. The final dish is best served fresh and balances textures of tender pasta, juicy tomato, and creamy cheese with herbal accents.
Ingredients
- 400 g spaghetti (14oz) I used spaghettoni from pastificio Sorrentinno, Gragnano
- 400 g tomato 14oz) fresh and ripe. I used piccadilly tomatoes from Sicily
- 100 g olive 3.5oz) I used taggiasca olives, pitted
- ½ teaspoon fennel seeds
- 1 handful basil fresh
- 1 handful parsley fresh
- 3-4 tablespoon extra virgin olive oil
- 1 burrata cheese fresh
- salt for pasta and to taste
- black pepper to taste, freshly ground
Instructions
- Cut the tomatoes into cubes and leave them in a colander to naturally lose some of their water, without removing the inner flesh with the seeds.
- Chop the parsley and tear the basil leaves into pieces. Roughly chop the pitted olives.
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
- Heat the olive oil in a frying pan or skillet. Let it heat gently, over a very low heat for about a minute. Add a tablespoon of chopped parsley, 4-5 chopped basil leaves and a pinch of fennel seeds and the olives
- After a minute, add the chopped tomatoes to the mixture. Stir, season with salt, cover and cook slowly, over low heat for 10-15 minutes.
- Turn off the heat and season with a generous amount of freshly ground pepper. Add some more chopped fresh parsley and basil. Let the sauce rest while you cook the pasta. It helps to enhance the flavours!
- Throw the spaghetti into the boiling salted water and cook al dente according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain it.
- Add the pasta to the sauce while it is still very hot. If the sauce seems dry, add some of the pasta cooking water or another couple of tablespoons of oil. If using a serving dish as I did, turn the pasta alla checca out into a serving bowl and then add the burrata. Sprinkle with more fresh parsley and basil. Serve immediately!
Notes
- Other pasta shapes such as penne, rigatoni, or fusilli can be used instead of spaghetti.
- If burrata is unavailable, fresh mozzarella di bufala is a suitable substitute.
- For a dairy-free or vegan version, omit the burrata or mozzarella cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 80g | 27% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 0.2mg | 0% |
| Sodium | 402mg | 17% |
| Potassium | 482mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1044IU | 21% |
| Vitamin C | 15mg | 17% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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