PASTA alla CHECCA

Pasta alla checca is a delicious fresh tomato recipe with an uncooked sauce. Originating from Rome, this traditional Italian pasta brings together ripe, juicy cherry tomatoes, buffalo mozzarella creaminess, rich, salty flavors of pecorino cheese, and the aromatic freshness of basil leaves. It only takes 20 minutes to prepare and doesn't require a minute of cooking or baking (except for boiling pasta), making it an ideal summer pasta dish.

📝 Ingredients

• 300 grams Fusilli Pasta Liguori (10.5oz)
• 500 grams Cherry tomatoes (17.6 oz)
• 2 Buffalo mozzarella
• Pecorino cheese (as much as preferred)
• 2 garlic cloves
• Basil leaves (as much as preferred)
• Extra virgin olive oil (EVOO)
• Salt & pepper (as much as required)

👨‍🍳 Instructions

1. 1Cut cherry tomatoes in half and add them to a large bowl.
2. 2Gently squeeze the tomatoes with a potato masher to get the juice out of them.
3. 3Break basil leaves into small pieces and add them to the bowl.
4. 4Add a generous amount of salt and pepper to the bowl and give everything a nice stir.
5. 5Add a tablespoon of rock salt or sea salt to a pot of boiling water and boil the pasta according to package instructions. Make sure to give it a quick stir to prevent the pasta from sticking to the bottom of the pan.
6. 6Strain the pasta, let it cool, and drizzle some EVOO to prevent it from sticking together.
7. 7Cut buffalo mozzarella and pecorino cheese into bite-sized cubes, add half of them to the tomato mixture, and mix everything until the tomatoes, the juices, and the cheese meld together.
8. 8Add pasta to the bowl and quickly mix everything to let the pasta absorb all the juices.
9. 9Add the rest of the cheeses with a finishing touch of basil. Serve and Enjoy!