Pasta alla checca

Pasta alla checca is a classic dish from Roman cuisine, simple and fresh, perfect for summer. Here’s how to prepare it:

Ingredients

• 400 grams of pasta (spaghetti or another shape of your choice)
• 500 grams of ripe tomatoes
• 200 grams of mozzarella (preferably buffalo mozzarella)
• Fresh basil
• Extra virgin olive oil
• Salt
• Pepper (optional)
• Garlic (1 clove, optional)

Preparation

1. Start by washing the tomatoes, then chop them into cubes. If you prefer, you can remove the tomato skins by plunging them into boiling water for a few seconds and then peeling them.
2. Dice the mozzarella into cubes of similar size to the tomatoes.
3. In a large bowl, mix the tomato and mozzarella cubes. Add hand-torn basil leaves, a drizzle of extra virgin olive oil, salt, and pepper to taste. If you like, you can also add a finely chopped or crushed garlic clove.
4. Let the dressing rest at room temperature for at least 15-30 minutes so the flavors blend well.
5. In the meantime, bring a pot of salted water to a boil and cook the pasta as indicated on the package to achieve an al dente texture.
6. Drain the pasta and quickly cool it under running cold water to stop the cooking process and keep the pasta fresh.
7. Pour the pasta into the bowl with the tomato, mozzarella, and basil dressing and mix gently.
8. Serve the pasta alla checca immediately, adding a final drizzle of extra virgin olive oil if you wish.

The freshness of the dish comes from the use of raw, seasonal ingredients. You can personalize the recipe by adding olives, capers, or other ingredients of your liking.

Enjoy your meal!