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 cut them into cubes. If you prefer, you can remove the tomato skins by immersing them in boiling water for a few seconds and then peeling them.
2. Also cut the mozzarella into cubes similar in size to the tomatoes.
3. In a large bowl, mix the tomato and mozzarella cubes. Add the basil leaves torn by hand, a drizzle of extra virgin olive oil, salt, and pepper to taste. If you like, you can also add one clove of garlic finely chopped or crushed.
4. Let the dressing rest at room temperature for at least 15-30 minutes so the flavors meld well.
5. Meanwhile, bring a pot of salted water to a boil and cook the pasta as directed on the package to achieve an al dente texture.
6. Drain the pasta and quickly cool it under cold running water to stop the cooking 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 desired.

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

Buon appetito!