When the thermometer climbs, pasta alla checca (pronounced “keka”) becomes the star of Roman tables: a cold Italian pasta that mixes juicy cherry tomatoes, creamy mozzarella, and fresh basil in a raw sauce ready in ten minutes. Unlike other pasta salads, here the pasta is added to the tomato while still warm so that the cheese melts just slightly, just like in the Puglia crudaiola. Thanks to its simplicity, this Roman recipe has conquered blogs and cooking channels from Spain to Latin America. With just a few ingredients, you get a fresh dish that rivals the classic pasta caprese salad. Prepare the bowl, cook the pasta al dente, and let summer do the rest: pure flavor without turning on the oven.
Shall I tell you the secret?
Index
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Main ingredients
For 2 people
⏱ Preparation time: 5 min
⏱ Cooking time: 8-10 min (depending on the pasta)
- 180 g short pasta (fusilli, rigatoni, or penne)
- 200-250 g cherry tomatoes, very ripe
- 125 g mozzarella fiordilatte or buffalo, drained and chopped
- 5-7 leaves of fresh basil
- 1 clove of garlic
- Extra virgin olive oil
- Sheep’s milk cheese semi-cured (mild pecorino or caciotta), grated or in shavings
- Freshly ground black pepper
- Fine salt
Remember: at the end of the article you will find the complete recipe card with detailed cooking and preparation times.
How to prepare pasta alla checca
Macerate tomatoes and garlic
Place the cherry tomatoes in a large bowl, add salt, and let them release their water for 15 minutes. Cut the garlic clove in half, rub it inside the bowl, and let it macerate with the tomatoes to add flavor without overpowering.
Combine cheeses, basil, and seasonings
Cut the mozzarella and sheep’s milk cheese into small cubes, add the basil torn with your fingers “rustically,” season with black pepper, and drizzle with extra virgin olive oil. Mix and let rest at room temperature while the pasta cooks.
Cook the pasta and mix
Cook the pasta in salted water.
- If eating immediately: drain it well al dente and mix it directly with the sauce; the residual heat will permeate the tomato and the mozzarella will slightly melt.
- If to go: drain it two minutes before it is al dente, transfer to a bowl, add oil, and stir so it doesn’t stick; let it cool a bit before adding it to the rest.
Adjust and serve
Stir well, taste, and adjust with more pepper, fresh basil, or a splash of the reserved tomato water until you reach the perfect point.
Tips and tricks for a perfect result
Let the tomato “sweat”
The liquid released by the tomatoes after maceration is gold: use it to lighten the mixture or enhance the final flavor.
Elegant, non-invasive garlic
Perfume the bowl with the halved garlic and let it macerate whole; this way you get aroma without strong chunks.
Do not rinse the pasta
When cooling it, avoid water; a drizzle of oil and a light rest are enough so it doesn’t lose flavor or starch.
Adjust with tomato water
If the mixture is dry, add small spoonfuls of the reserved juice from the maceration to restore juiciness and freshness.
Frequently Asked Questions
What type of pasta works best for pasta alla checca?
Short pastas like fusilli, penne, or rigatoni pick up the raw sauce well and allow for quick mixing.
Can I use canned tomatoes?
It’s not ideal: the dish depends on the freshness of the raw tomato. If there are no cherry tomatoes, use very ripe pear tomatoes.
Is it eaten cold or warm?
Traditionally warm: the hot pasta binds the flavors without cooking the mozzarella.
Fiordilatte or buffalo mozzarella?
Both work; buffalo adds a creamier and more acidic touch. Drain it well to avoid excess liquid.
How do I prevent the basil from oxidizing?
Tear it with your hands at the last moment and avoid cutting it with a metal knife.
Related recipes you will love
- Pasta al pomodoro: the hot cousin of this recipe, ready in 15 minutes.
- Caprese salad: another celebration of tomato, mozzarella, and basil.
- Pasta with Genoese pesto: fresh herbs and cheese in a different creamy version.
Enjoy your pasta alla checca!
This recipe proves that with simple ingredients you can achieve a bright and flavorful dish. Give it a try and share your results in the comments.
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The card
Pasta alla Checca
Ingredients
- 180 g short pasta fusilli, rigatoni, or penne
- 250 g cherry tomatoes halved
- 125 g fiordilatte or buffalo mozzarella drained and chopped
- 7 hojas fresh basil torn
- 1 diente garlic
- Extra virgin olive oil to taste
- 30 g semi-cured sheep's milk cheese mild pecorino or Roman caciotta, grated or shaved
- Freshly ground black pepper to taste
- Salt
Instructions
- Place the cherry tomatoes in a large bowl, add salt, and let them release their juices for 15 minutes. Cut the garlic clove in half, rub it around the bowl, and let it macerate with the tomatoes.
- Add the chopped mozzarella and torn basil. Season with pepper and a drizzle of oil. Mix gently and let it rest.
- Cook the pasta in salted water according to the indicated time (approx. 8 minutes), until al dente.
- If eating immediately, drain well and mix while hot with the sauce so the cheese melts slightly.
- If preparing to go, drain 2 minutes early, mix in a bowl with oil so it doesn’t stick, let it cool to room temperature, and then mix.
- Adjust with extra pepper, fresh basil, or a splash of the reserved tomato water before serving.
Notes
- The maceration juices enhance the flavor and add freshness.
- The garlic is used to infuse aroma without having strong chunks.
Video
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