{"id":16637,"date":"2025-07-23T16:26:39","date_gmt":"2025-07-23T14:26:39","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/pasta-alla-checca-the-italian-pasta-salad-recipe-ready-in-10-minutes\/"},"modified":"2026-08-23T16:16:57","modified_gmt":"2026-08-23T14:16:57","slug":"pasta-alla-checca-the-italian-pasta-salad-recipe-ready-in-10-minutes","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/pasta-alla-checca-the-italian-pasta-salad-recipe-ready-in-10-minutes\/","title":{"rendered":"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes"},"content":{"rendered":"<p>When the thermometer climbs, <strong>pasta alla checca<\/strong> (pronounced &#8220;keka&#8221;) becomes the star of Roman tables: a <em>cold Italian pasta<\/em> that mixes juicy cherry tomatoes, creamy mozzarella, and fresh basil in a raw sauce ready in ten minutes. Unlike other <em>pasta salads<\/em>, 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 <strong>Roman recipe<\/strong> 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.<br \/>\nShall I tell you the secret?<\/p>\n<hr \/>\n<div class=\"videobox\">\n<h3><strong>Watch the video with all the steps<\/strong><\/h3>\n<p>Below you can see the video with all the recipe steps to prepare <strong>pasta alla checca<\/strong> in the easiest way.<br \/>\nAnd if you haven&#8217;t already, I invite you to subscribe to my <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\"><strong>YouTube channel<\/strong><\/a> so you don&#8217;t miss any new recipes.<br \/>\n<strong>Don&#8217;t forget to follow me on <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\" target=\"_new\" rel=\"noopener\">Instagram<\/a>!<\/strong> There I share more recipes, tips, and special content for lovers of Italian cuisine.<\/p>\n<div id=\"erdyt-6a8bbbefca29a\" data-id=\"gNHlp-ES7sU\" class=\"erd-youtube-responsive\" style=\"display:block;position:relative;clear:both;width:100%;max-width:100%;margin-left:auto;margin-right:auto;\"><div style=\"padding-bottom:56.25%;\"><div class=\"erd-ytplay\" id=\"erdytp-gNHlp-ES7sU-6a8bbbefca29a\" data-vid=\"gNHlp-ES7sU\"   data-src=\"https:\/\/www.youtube.com\/embed\/gNHlp-ES7sU?loop=1&#038;autoplay=1&#038;rel=0\" data-allowfullscreen=\"true\"><img  title=\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/i.ytimg.com\/vi\/gNHlp-ES7sU\/hqdefault.jpg\"  alt=\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/div><\/div><\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"VideoObject\",\"name\":\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes - Video\",\"description\":\"Watch the video to discover all the details of the recipe.\",\"thumbnailUrl\":\"https:\/\/i.ytimg.com\/vi\/gNHlp-ES7sU\/hqdefault.jpg\",\"uploadDate\":\"2025-07-23T16:26:39+02:00\",\"embedUrl\":\"https:\/\/www.youtube.com\/embed\/gNHlp-ES7sU?loop=1&#038;autoplay=1&#038;rel=0\",\"contentUrl\":\"https:\/\/www.youtube.com\/watch?v=gNHlp-ES7sU\",\"publisher\":{\"@type\":\"Organization\",\"name\":\"La ragazza col mattarello\",\"logo\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2019\/10\/la_ragazza_col_mattarello_192x192_PWA.png\",\"width\":192,\"height\":192}}}<\/script>\n<\/div>\n<hr \/>\n<h3><strong>Main ingredients<\/strong><\/h3>\n<h4>For 2 people<\/h4>\n<p>&#x23f1; <strong>Preparation time:<\/strong> 5 min<br \/>\n&#x23f1; <strong>Cooking time:<\/strong> 8-10 min (depending on the pasta)<\/p>\n<ul>\n<li>180 g <strong>short pasta<\/strong> (fusilli, rigatoni, or penne)<\/li>\n<li>200-250 g <strong>cherry tomatoes<\/strong>, very ripe<\/li>\n<li>125 g <strong>mozzarella<\/strong> fiordilatte or buffalo, drained and chopped<\/li>\n<li>5-7 leaves of fresh <strong>basil<\/strong><\/li>\n<li>1 clove of <strong>garlic<\/strong><\/li>\n<li><strong>Extra virgin olive oil<\/strong><\/li>\n<li><strong>Sheep&#8217;s milk cheese<\/strong> semi-cured (mild pecorino or caciotta), grated or in shavings<\/li>\n<li>Freshly ground <strong>black pepper<\/strong><\/li>\n<li>Fine salt<\/li>\n<\/ul>\n<p><strong>Remember:<\/strong> at the end of the article you will find the complete recipe card with detailed cooking and preparation times.<\/p>\n<p><img  title=\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes ~ Main courses Recipes  ~ La ragazza col mattarello\" loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14401\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/pasta-alla-checca-1.jpg\"  alt=\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes ~ Main courses Recipes  ~ La ragazza col mattarello\"  width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/pasta-alla-checca-1.jpg 1920w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/pasta-alla-checca-1-768x432.jpg 768w, https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/pasta-alla-checca-1-480x270.jpg 480w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n<hr \/>\n<h3><strong>How to prepare pasta alla checca<\/strong><\/h3>\n<h4><strong>Macerate tomatoes and garlic<\/strong><\/h4>\n<p>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.<\/p>\n<h4><strong>Combine cheeses, basil, and seasonings<\/strong><\/h4>\n<p>Cut the mozzarella and sheep&#8217;s milk cheese into small cubes, add the basil torn with your fingers &#8220;rustically,&#8221; season with black pepper, and drizzle with extra virgin olive oil. Mix and let rest at room temperature while the pasta cooks.<\/p>\n<h4><strong>Cook the pasta and mix<\/strong><\/h4>\n<p>Cook the pasta in salted water.<\/p>\n<ul>\n<li><strong>If eating immediately<\/strong>: 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.<\/li>\n<li><strong>If to go<\/strong>: drain it two minutes before it is al dente, transfer to a bowl, add oil, and stir so it doesn&#8217;t stick; let it cool a bit before adding it to the rest.<\/li>\n<\/ul>\n<h4><strong>Adjust and serve<\/strong><\/h4>\n<p>Stir well, taste, and adjust with more pepper, fresh basil, or a splash of the reserved tomato water until you reach the perfect point.<\/p>\n<hr \/>\n<h3><strong>Tips and tricks for a perfect result<\/strong><\/h3>\n<h4><strong>Let the tomato &#8220;sweat&#8221;<\/strong><\/h4>\n<p>The liquid released by the tomatoes after maceration is gold: use it to lighten the mixture or enhance the final flavor.<\/p>\n<h4><strong>Elegant, non-invasive garlic<\/strong><\/h4>\n<p>Perfume the bowl with the halved garlic and let it macerate whole; this way you get aroma without strong chunks.<\/p>\n<h4><strong>Do not rinse the pasta<\/strong><\/h4>\n<p>When cooling it, avoid water; a drizzle of oil and a light rest are enough so it doesn&#8217;t lose flavor or starch.<\/p>\n<h4><strong>Adjust with tomato water<\/strong><\/h4>\n<p>If the mixture is dry, add small spoonfuls of the reserved juice from the maceration to restore juiciness and freshness.<\/p>\n<hr \/>\n<p><!-- Inicio Secci\u00f3n FAQ --><\/p>\n<div id=\"faq\">\n<h3>Frequently Asked Questions<\/h3>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>What type of pasta works best for pasta alla checca?<\/h4>\n<p>Short pastas like fusilli, penne, or rigatoni pick up the raw sauce well and allow for quick mixing.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Can I use canned tomatoes?<\/h4>\n<p>It&#8217;s not ideal: the dish depends on the freshness of the raw tomato. If there are no cherry tomatoes, use very ripe pear tomatoes.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Is it eaten cold or warm?<\/h4>\n<p>Traditionally warm: the hot pasta binds the flavors without cooking the mozzarella.<\/p>\n<\/div>\n<div class=\"faq-item\" style=\"margin-bottom: 20px;\">\n<h4>Fiordilatte or buffalo mozzarella?<\/h4>\n<p>Both work; buffalo adds a creamier and more acidic touch. Drain it well to avoid excess liquid.<\/p>\n<\/div>\n<div class=\"faq-item\">\n<h4>How do I prevent the basil from oxidizing?<\/h4>\n<p>Tear it with your hands at the last moment and avoid cutting it with a metal knife.<\/p>\n<\/div>\n<\/div>\n<p><!-- Fin Secci\u00f3n FAQ --><\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What type of pasta works best for pasta alla checca?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Short pastas like fusilli, penne, or rigatoni pick up the raw sauce well and allow for quick mixing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use canned tomatoes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it eaten cold or warm?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Traditionally warm: the hot pasta binds the flavors without cooking the mozzarella.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Fiordilatte or buffalo mozzarella?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both work; buffalo adds a creamier and more acidic touch. Drain it well to avoid excess liquid.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent the basil from oxidizing?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tear it with your hands at the last moment and avoid cutting it with a metal knife.\"\n      }\n    }\n  ]\n}\n<\/script><\/p>\n<hr \/>\n<h3><strong>Related recipes you will love<\/strong><\/h3>\n<ul>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-con-tomate-y-albahaca-pasta-al-pomodoro-allitaliana\/\" target=\"_new\" rel=\"noopener\">Pasta al pomodoro<\/a><\/strong>: the hot cousin of this recipe, ready in 15 minutes.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/en\/multicolored-caprese-salad-italian-freshness-for-your-summer\/ensalada-caprese-multicolor-frescura-italiana-para-tu-verano-2\/\" target=\"_new\" rel=\"noopener\">Caprese salad<\/a><\/strong>: another celebration of tomato, mozzarella, and basil.<\/li>\n<li><strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/es\/pasta-al-pesto-genoves\/\" target=\"_new\" rel=\"noopener\">Pasta with Genoese pesto<\/a><\/strong>: fresh herbs and cheese in a different creamy version.<\/li>\n<\/ul>\n<hr \/>\n<h3><strong>Enjoy your pasta alla checca!<\/strong><\/h3>\n<p>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.<\/p>\n<p>If you liked it, <strong><a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/youtubewp\">subscribe to my YouTube channel<\/a><\/strong> and <a href=\"https:\/\/www.laragazzacolmattarello.com\/me\/igwp\"><strong>follow me on Instagram<\/strong><\/a> to discover more easy and authentic Italian recipes.<\/p>\n<p><span style=\"color: #c91f1f;\"><strong>Enjoy your meal!<\/strong><\/span><\/p>\n<hr><div class=\"videobox\"><div class=\"row\">\n        <div class=\"col-xs-12 centertext vspaced\">\n            <h3>The latest video recipes from my channel!<\/h3>\n\n<div id=\"sb_youtube_sbyUCkrxY67wU2ZtStSZsNLPZnw3\"\n\trole=\"region\"\n\taria-label=\"YouTube videos\"\n\t class=\"sb_youtube sby_layout_gallery sby_col_3 sby_mob_col_1 sby_palette_custom  sby_width_resp\"\tdata-feedid=\"sby_UCkrxY67wU2ZtStSZsNLPZnw#3\"\n\tdata-shortcode-atts=\"{&quot;feed&quot;:&quot;2&quot;}\" \n\tdata-cols=\"3\" \n\tdata-colsmobile=\"1\" \n\tdata-num=\"3\" \n\tdata-nummobile=\"3\" \n\tdata-channel-subscribers=\"3.4K subscribers\"\tdata-subscribe-btn=\"1\" \n\tdata-subscribe-btn-text=\"Youtube\" \n\tdata_channel_header_colors =\"{&quot;channelName&quot;:&quot;&quot;,&quot;subscribeCount&quot;:&quot;&quot;,&quot;buttonBackground&quot;:&quot;&quot;,&quot;buttonText&quot;:&quot;&quot;}\"\n\t data-sby-flags=\"resizeDisable\" data-postid=\"16637\" \n\t data-videocardlayout=\"vertical\" \n>\n\t    <div id=\"sby_player_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53Ll9uMjh2cTBWakRz\" class=\"sby_player_outer_wrap sby_player_item\"  style=\"padding: 15px;padding-bottom: 0;\">\n    <div class=\"sby_video_thumbnail_wrap\">\n        <a class=\"sby_video_thumbnail sby_player_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=_n28vq0VjDs\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/_n28vq0VjDs\/maxresdefault.jpg\" 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64S117.22 64 74.629 75.486c-23.497 6.322-42.003 24.947-48.284 48.597-11.412 42.867-11.412 132.305-11.412 132.305s0 89.438 11.412 132.305c6.281 23.65 24.787 41.5 48.284 47.821C117.22 448 288 448 288 448s170.78 0 213.371-11.486c23.497-6.321 42.003-24.171 48.284-47.821 11.412-42.867 11.412-132.305 11.412-132.305s0-89.438-11.412-132.305zm-317.51 213.508V175.185l142.739 81.205-142.739 81.201z\" class=\"\"><\/path><\/svg>                    <\/div>\n                                <span class=\"sby_loader sby_hidden\" style=\"background-color: rgb(255, 255, 255);\"><\/span>\n            <\/a>\n\n                    <\/div>\n    <\/div>\n<\/div><div class=\"sby_item  sby_new sby_transition\" role=\"listitem\" id=\"sby_VVVrcnhZNjd3VTJadFN0U1pzTkxQWm53LnYwMTlkUXVWOFR3\" data-date=\"1786735852\" data-video-id=\"v019dQuV8Tw\">\n    <div class=\"sby_inner_item\">\n        <div class=\"sby_video_thumbnail_wrap sby_item_video_thumbnail_wrap\">\n            <a class=\"sby_video_thumbnail sby_item_video_thumbnail\" href=\"https:\/\/www.youtube.com\/watch?v=v019dQuV8Tw\" target=\"_blank\" rel=\"noopener\" data-full-res=\"https:\/\/i.ytimg.com\/vi\/v019dQuV8Tw\/maxresdefault.jpg\" data-img-src-set=\"{&quot;120&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/default.jpg&quot;,&quot;320&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/mqdefault.jpg&quot;,&quot;480&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/hqdefault.jpg&quot;,&quot;640&quot;:&quot;https:\\\/\\\/i.ytimg.com\\\/vi\\\/v019dQuV8Tw\\\/sddefault.jpg&quot;}\" data-video-id=\"v019dQuV8Tw\" data-video-title=\"El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra\">\n                <img  title=\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/img\/placeholder.png\"  alt=\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes ~ Main courses Recipes  ~ La ragazza col mattarello\" >\n\n                <div class=\"sby_thumbnail_hover sby_item_video_thumbnail_hover\">\n                    <div class=\"sby_thumbnail_hover_inner\">\n                                                    <span class=\"sby_video_title\" role=\"heading\" aria-level=\"3\" >El #bocadillo m\u00e1s #barato de #Roma \ud83c\uddee\ud83c\uddf9 Dos por menos de 2 \u20ac (y el agua, gratis) \ud83d\udca7#allanostra<\/span>\n                                            <\/div>\n                <\/div>\n\n                                    <div class=\"sby_play_btn\" >\n                        <span class=\"sby_play_btn_bg\"><\/span>\n                        <svg aria-hidden=\"true\" focusable=\"false\" data-prefix=\"fab\" data-icon=\"youtube\" role=\"img\" 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.sby_inner_item { background-color: #ffffff !important}<\/style><script type=\"text\/javascript\">if (typeof sbyOptions === \"undefined\") var sbyOptions = {\"adminAjaxUrl\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-admin\\\/admin-ajax.php\",\"placeholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder.png\",\"placeholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/placeholder-narrow.png\",\"lightboxPlaceholder\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder.png\",\"lightboxPlaceholderNarrow\":\"https:\\\/\\\/www.laragazzacolmattarello.com\\\/wp-content\\\/plugins\\\/feeds-for-youtube\\\/img\\\/lightbox-placeholder-narrow.png\",\"autoplay\":true,\"semiEagerload\":true,\"eagerload\":true};<\/script><script type='text\/javascript' src='https:\/\/www.laragazzacolmattarello.com\/wp-content\/plugins\/feeds-for-youtube\/public\/build\/js\/sb-youtube.js'><\/script><\/div>\n    <\/div><\/div><hr><div class=\"centertext\"><h3>The card<\/h3><\/div>\n<p><!-- vrtl-translatium:recipe:start --><\/p>\n<div class=\"vrtl-recipe\" data-recipe-id=\"14394\">\n<h2 class=\"vrtl-recipe__title\">Pasta alla Checca<\/h2>\n<figure class=\"vrtl-recipe__figure\"><img  title=\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes ~ Main courses Recipes  ~ La ragazza col mattarello\" decoding=\"async\" src=\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/07\/pasta-alla-checca.jpg\"  alt=\"Pasta alla Checca: the Italian pasta salad recipe ready in 10 minutes ~ Main courses Recipes  ~ La ragazza col mattarello\"  \/><\/figure>\n<div class=\"vrtl-recipe__summary\">A Roman-style Italian cold pasta, ready in 10 minutes, with ripe cherry tomatoes, creamy mozzarella, fresh basil, and a touch of semi-cured sheep&#8217;s milk cheese. Ideal for hot days.<\/div>\n<ul class=\"vrtl-recipe__meta\">\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Dish<\/span><br \/><span class=\"vrtl-recipe__meta-value\">First course<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cuisine<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Italian<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Preparation time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">5 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Cooking time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">8 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Total time<\/span><br \/><span class=\"vrtl-recipe__meta-value\">13 minutes<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Servings<\/span><br \/><span class=\"vrtl-recipe__meta-value\">2 <\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Calories<\/span><br \/><span class=\"vrtl-recipe__meta-value\">550 kcal<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Author<\/span><br \/><span class=\"vrtl-recipe__meta-value\">Mia Villar Raurich<\/span><\/li>\n<li class=\"vrtl-recipe__meta-item\"><span class=\"vrtl-recipe__meta-label\">Tags<\/span><br \/><span class=\"vrtl-recipe__meta-value\">pasta salad, pasta alla checca, Roman cold pasta<\/span><\/li>\n<\/ul>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--ingredients\">\n<h3 class=\"vrtl-recipe__heading\">Ingredients<\/h3>\n<ul class=\"vrtl-recipe__ingredients\">\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">180<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">short pasta<\/span> <span class=\"vrtl-recipe__ingredient-note\">fusilli, rigatoni, or penne<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">250<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">cherry tomatoes<\/span> <span class=\"vrtl-recipe__ingredient-note\">halved<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">125<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">fiordilatte or buffalo mozzarella<\/span> <span class=\"vrtl-recipe__ingredient-note\">drained and chopped<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">7<\/span> <span class=\"vrtl-recipe__unit\">hojas<\/span> <span class=\"vrtl-recipe__ingredient-name\">fresh basil<\/span> <span class=\"vrtl-recipe__ingredient-note\">torn<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">1<\/span> <span class=\"vrtl-recipe__unit\">diente<\/span> <span class=\"vrtl-recipe__ingredient-name\">garlic<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Extra virgin olive oil<\/span> <span class=\"vrtl-recipe__ingredient-note\">to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__amount\">30<\/span> <span class=\"vrtl-recipe__unit\">g<\/span> <span class=\"vrtl-recipe__ingredient-name\">semi-cured sheep&#039;s milk cheese<\/span> <span class=\"vrtl-recipe__ingredient-note\">mild pecorino or Roman caciotta, grated or shaved<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Freshly ground black pepper<\/span> <span class=\"vrtl-recipe__ingredient-note\">to taste<\/span><\/li>\n<li class=\"vrtl-recipe__ingredient\"><span class=\"vrtl-recipe__ingredient-name\">Salt<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--steps\">\n<h3 class=\"vrtl-recipe__heading\">Instructions<\/h3>\n<ol class=\"vrtl-recipe__steps\">\n<li class=\"vrtl-recipe__step\">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.<\/li>\n<li class=\"vrtl-recipe__step\">Add the chopped mozzarella and torn basil. Season with pepper and a drizzle of oil. Mix gently and let it rest.<\/li>\n<li class=\"vrtl-recipe__step\">Cook the pasta in salted water according to the indicated time (approx. 8 minutes), until al dente.<\/li>\n<li class=\"vrtl-recipe__step\">If eating immediately, drain well and mix while hot with the sauce so the cheese melts slightly.<\/li>\n<li class=\"vrtl-recipe__step\">If preparing to go, drain 2 minutes early, mix in a bowl with oil so it doesn&#8217;t stick, let it cool to room temperature, and then mix.<\/li>\n<li class=\"vrtl-recipe__step\">Adjust with extra pepper, fresh basil, or a splash of the reserved tomato water before serving.<\/li>\n<\/ol>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--notes\">\n<h3 class=\"vrtl-recipe__heading\">Notes<\/h3>\n<div class=\"vrtl-recipe__notes\">\n<ul>\n<li>The maceration juices enhance the flavor and add freshness.<\/li>\n<li>The garlic is used to infuse aroma without having strong chunks.<\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"vrtl-recipe__section vrtl-recipe__section--video\">\n<h3 class=\"vrtl-recipe__heading\">Video<\/h3>\n<div class=\"vrtl-recipe__video\"><iframe src=\"https:\/\/www.youtube.com\/embed\/gNHlp-ES7sU\" width=\"560\" height=\"315\" frameborder=\"0\" loading=\"lazy\" allowfullscreen allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\"><\/iframe><\/div>\n<\/section>\n<\/div>\n<p><!-- vrtl-translatium:recipe:end --><\/p>\n<p><!-- Ficha completa de la receta se insertar\u00e1 aqu\u00ed con el plugin WP Recipe Maker --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When the thermometer climbs, pasta alla checca (pronounced &#8220;keka&#8221;) 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? Watch the video with all the steps Below you can see the video with all the recipe steps to prepare pasta alla checca in the easiest way. And if you haven&#8217;t already, I invite you to subscribe to my YouTube channel so you don&#8217;t miss any new recipes. Don&#8217;t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cuisine. Main ingredients For 2 people &#x23f1; Preparation time: 5 min &#x23f1; 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&#8217;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&#8217;s milk cheese into small cubes, add the basil torn with your fingers &#8220;rustically,&#8221; 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&#8217;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 &#8220;sweat&#8221; 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&#8217;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&#8217;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. If you liked it, subscribe to my YouTube channel and follow me on Instagram to discover more easy and authentic Italian recipes. Enjoy your meal! Pasta alla Checca A Roman-style Italian cold pasta, ready in 10 minutes, with ripe cherry tomatoes, creamy mozzarella, fresh basil, and a touch of semi-cured sheep&#8217;s milk cheese. Ideal for hot days. DishFirst course CuisineItalian Preparation time5 minutes Cooking time8 minutes Total time13 minutes Servings2 Calories550 kcal AuthorMia Villar Raurich Tagspasta salad, pasta alla checca, Roman cold pasta 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&#039;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&#8217;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. 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