Pasta Alla Checca is an Italian dish that originates in Roman cuisine. It consists of pasta tossed with fresh tomatoes, mozzarella cheese, basil, and extra virgin olive oil.

Pasta alla checca keeps things simple with just a handful of ingredients. All you need to do is cook the pasta, chop up some tomatoes and cheese, then mix it all together with olive oil and seasonings. It’s as easy as that!

It’s a fresh choice, especially great when the weather’s warm. The ingredients come together for a light and tasty meal perfect for any day of the week.

Plus, it’s great for planning ahead. Since it’s a cold pasta dish, you can whip it up in advance and stash it away for a quick lunch, or dinner, or even take it along to a potluck.

Pasta Alla Checca on a plate.

Ingredients

  • Pasta: The main ingredient of the dish is pasta. Traditionally, this Roman dish is made from either spaghetti, penne, or linguine pasta. However, you can also choose any shape available in your kitchen pantry.
  • Tomatoes: I like to use fresh cherry tomatoes because they are perfect for this dish. They are juicy, concentrated, and sweet. Anyway, this dish can be made with any kind of tomato.
  • Mozzarella: You can either shred fresh mozzarella or cut it into cubes. Fresh mozzarella is the one that comes packed in whey, not the one shredded in bags.
  • Basil leaves: Fresh basil has a distinct, robust flavor of its own and adds an extra fresh kick. 
  • Extra virgin olive oil: Because of the simplicity of pasta alla checca, I recommend using good quality extra virgin olive oil. 
  • Seasonings: Salt and pepper are all used in the traditional recipe.

How To Make Pasta Alla Checca

Place cherry tomatoes (or regular tomatoes, diced) into a large bowl.

Add a generous glug of extra virgin olive oil (about 5 tablespoons), and then add a bunch of basil leaves tearing them with your hands.

Preparing the checca sauce: Adding oil to the bowl with tomatoes and basil leaves.

Generously season with salt and pepper, mix well and let the mixture rest for about 15 minutes (while you cook pasta). 

Place a large pot with water over high heat. Once the water starts to boil, add salt and pasta. Cook until your desired consistency (al dente, very soft, etc).

Drain pasta and add it to the bowl with tomatoes while is still hot, this will help the tomatoes to soften just a little, making the pasta a little juicier. 

Pasta alla Checca just made in a mixing bowl.

Give it a good mix until everything’s nicely combined, then let it hang out until it hits room temperature.

Once it’s there, toss in the mozzarella, give it another good mix, and taste test for salt and pepper adjustments. Pasta alla checca is now ready to serve and enjoy!

Notes & Tips

  • Make sure you allow the tomato mixture to rest, salt will help the tomatoes release some juice which will flavor the pasta and keep it moist. Nobody likes dry pasta!
  • Wait to throw in the mozzarella until the pasta cools down, or you’ll end up with a gooey mess. If you’re planning to save some for later, it’s way better if the cheese stays in nice, solid chunks.
  • On the other hand, tossing the hot pasta with fresh tomatoes will help them to soften and make the wonderful checca sauce.
  • For an extra flavor boost, try adding a couple of garlic cloves—peel them and give ’em a light smash with the back of a knife—into the mix with the tomatoes. That garlicky kick will totally amp up the deliciousness and aroma of your checca sauce.
  • You can also spice up this pasta alla checca with red chili flakes (peperoncino) or use a pinch of oregano. Just remember that the main idea is to enjoy the natural flavors of the ingredients and don’t overpower them with spices.

How To Store

Pasta Alla Checca will hold up well for about three days as long as you keep it sealed up tight in the fridge—just pop it into an airtight container. Freezing is not recommended.

If you’re not chilling it, this dish can handle hanging out at room temperature for a few hours but don’t push it, especially in hot weather. Tomatoes can get touchy in warm conditions, and we definitely want to avoid any spoilage.

This checca pasta dish makes it awesome for potlucks or party spreads. Whip it up ahead of time, let it mingle with the flavors, and you’re good to go—no stress about it losing its cool factor while you’re entertaining.

More Italian Pasta Recipes

Pasta alla checca on a deep plate seen from above.

Pasta Alla Checca

4 servings
Pasta alla checca is a simple, yet delicious pasta dish made with fresh tomatoes, basil, olive oil, and mozzarella. Serve for a quick lunch or bring to a potluck or party!
prep 5 minutes
cook 10 minutes
total 15 minutes

Ingredients 

  • 11 oz spaghetti or linguine
  • 1.1 pound ripe cherry tomatoes (halved)
  • 9 oz fresh mozzarella (diced)
  • bunch basil leaves
  • 4 Tablespoons extra virgin olive oil
  • salt and pepper (to taste)

Instructions
 

  • Place cherry tomatoes into a large bowl.
  • Add extra virgin olive oil, and then add a bunch of basil leaves tearing them with your hands.
  • Generously season with salt and pepper, mix well and let the mixture rest for about 15 minutes (while you cook pasta).
  • Place a large pot with water over high heat. Once the water starts to boil, add salt and pasta.
  • Cook until your desired consistency (al dente, very soft, etc).
  • Drain pasta and add it to the bowl with tomatoes while is still hot, this will help the tomatoes to soften just a little to make the sauce juicier.
  • Mix well and allow to reach room temperature.
  • Add mozzarella, mix again, adjust with salt and pepper, and serve.

Notes

  • You can replace cherry tomatoes with diced Roma tomatoes or regular vine-ripened tomatoes.
  • Make sure you allow the tomato mixture to rest, salt will help the tomatoes release some juice which will flavor the pasta and keep it moist.
  • Do not add the mozzarella cheese when the pasta is still hot or it will melt and make a mess. If you want to eat this pasta later, is better if the cheese keeps its shape.
Nutrition Information
Serving: 1 serving | Calories: 627kcal | Carbohydrates: 65g | Protein: 25g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 419mg | Potassium: 494mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1041IU | Vitamin C: 28mg | Calcium: 352mg | Iron: 2mg
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Recipe Rating




One Comment

  1. 5 stars
    This was delicious! We enjoyed this pasta today for lunch and even if tomatoes aren’t at its peak, the recipe was flavourful enough to do it again, loved the simplicity!