This traditional Italian summer pasta has a sauce that is completely raw: all you have to do is mix the ingredients and boil the pasta! It’s quick and easy to make, super delicious on a hot day, but requires good ingredients that are fresh and in season.
Watch the Pasta Grammar video where we make Pasta alla Checca here:
PASTA ALLA CHECCA RECIPE
Makes: 3-4 servings
Cook Time: 20 minutes
For this recipe, you will need:
1 lb. (450g) ripe vine tomatoes or cherry tomatoes, chopped
8 oz. (250g) caciotta cheese (substitute with a good quality, fresh mozzarella if necessary), chopped
Extra virgin olive oil
Salt
Fresh black pepper
Dried oregano
12 oz. (340g) spaghetti (or you can try a "pasta salad" mix like we did)
Grated Parmigiano-Reggiano cheese, to taste (optional)
Put a large pot of water on to boil. While it comes up to temp, you can make the sauce.
In a large mixing bowl, combine the tomatoes and chopped cheese. Add a generous drizzle of olive oil and a pinch of salt, pepper and oregano to taste. Stir all together.
When the water comes to a rolling boil, salt it generously and add the spaghetti. Cook as directed, or until al dente to your taste. When the pasta is nearly done, add a few spoonfuls of hot pasta water into the sauce bowl and stir it in.
Transfer the spaghetti into the bowl with tongs or a pasta fork. Stir all together until the sauce is evenly mixed in, along with some grated Parmigiano cheese to taste. Serve immediately, lightly drizzled with some extra olive oil.
Buon appetito!
If you enjoyed this recipe, you might like one of our favorites: Pasta allo Scarpariello!