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!
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.