5.0 from 120 votes
Spaghetti alla Checca Recipe from Rome
This simple but very tasty Italian vegetarian pasta recipe from Rome is very quick and easy to make. I added burrata but you can leave it out for a vegan or dairy-free version.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 520 kcal
Course:
Main Course
Cuisine:
Mediterranean , Italian
Ingredients
- 400 g Spaghetti (14oz) I used spaghettoni from pastificio Sorrentinno, Gragnano
- 400 g tomatoes (14oz) fresh and ripe. I used piccadilly tomatoes from Sicily
- 100 g pitted olives (3.5oz) I used taggiasca olives
- ½ teaspoon fennel seeds
- 1 handful fresh basil
- 1 handful fresh parsley
- 3-4 tablespoon extra virgin olive oil
- 1 burrata (fresh)
- salt for pasta and to taste
- freshly ground black pepper. to taste
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!
Cup of Yum
Notes
- You can use other types of pasta for this dish. I have seen recipes with pasta tubes such as penne, rigatoni, fusilli etc. If you don't have burrata you could use a fresh mozzarella, preferably di bufala. For a dairy-free or vegan version leave out the burrata/mozzarella.
Nutrition Information
Calories
520kcal
(26%)
Carbohydrates
80g
(27%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
0.2mg
(0%)
Sodium
402mg
(17%)
Potassium
482mg
(14%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1044IU
(21%)
Vitamin C
15mg
(17%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 520
% 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.