Pasta alla Checca Recipe | A Contemporary Summer season Pasta with a Uncooked Sauce






This conventional Italian summer time pasta has a sauce that’s utterly uncooked: all you need to do is combine the components and boil the pasta! It’s fast and straightforward to make, tremendous scrumptious on a sizzling day, however requires good components which can be recent and in season.


Pasta alla Checca Recipe | A Contemporary Summer season Pasta with a Uncooked Sauce

Watch the Pasta Grammar video the place we make Pasta alla Checca right here:


Makes: 3-4 servings

Cook dinner Time: 20 minutes

For this recipe, you have to:

  • 1 lb. (450g) ripe vine tomatoes or cherry tomatoes, chopped

  • 8 oz. (250g) caciotta cheese (substitute with a very good high quality, recent mozzarella if mandatory), chopped

  • Additional virgin olive oil

  • Salt

  • Contemporary black pepper

  • Dried oregano

  • 12 oz. (340g) spaghetti (or you may attempt a “pasta salad” combine like we did)

  • Grated Parmigiano-Reggiano cheese, to style (optionally available)

Put a big pot of water on to boil. Whereas it comes as much as temp, you can also make the sauce.

In a big mixing bowl, mix the tomatoes and chopped cheese. Add a beneficiant drizzle of olive oil and a pinch of salt, pepper and oregano to style. Stir all collectively.

When the water involves a rolling boil, salt it generously and add the spaghetti. Cook dinner as directed, or till al dente to your style. When the pasta is almost finished, add just a few spoonfuls of sizzling pasta water into the sauce bowl and stir it in.

Switch the spaghetti into the bowl with tongs or a pasta fork. Stir all collectively till the sauce is evenly blended in, together with some grated Parmigiano cheese to style. Serve instantly, frivolously drizzled with some additional olive oil.

Buon appetito!

When you loved this recipe, you may like certainly one of our favorites: Pasta allo Scarpariello!

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