Pasta Alla Checca is often overshadowed by super classics like cacio e pepe or carbonara. Its name’s origin remains undefined, with some attributing it to a certain Francesca, owner of the Sora Checca tavern. This delightful pasta emerged in the 1970s, possibly created in a charming tavern on Via dei Coronari in Rome.

The beauty of Pasta alla Checca lies in its simplicity and use of fresh ingredients, making it perfect for warm weather. As the pasta cooks to al dente perfection, ripe tomatoes, fiordilatte mozzarella, and savory caciotta are diced and combined with basil in a bowl. A generous drizzle of extra virgin olive oil completes the sauce, ready to welcome the cooked pasta.

Serves: 4

Prep time: 10 minutes

Ingredients

• Rigatoni or pasta of your choice: 10 oz
• Ripe medium red tomatoes: 3 (or 15 cherry tomatoes)
• Mozzarella: 5 oz
• Caciotta, provolone, scamorza, or other savory hard cheese (such as cheddar): 3 oz
• Fresh basil: a few leaves
• Extra virgin olive oil: 1 tablespoon
• Grated Pecorino cheese: 3 tablespoons
• Salt
• Black pepper

Method

1. Bring water to a boil, add salt, and then cook the pasta.

2. While the pasta is cooking, wash and chop the basil. Then, dice the tomatoes, mozzarella, and caciotta (or provolone, scamorza, or other savory hard cheese as you like).

3. Combine all the ingredients in a bowl and season with salt, black pepper, a generous drizzle of oil, and the previously chopped basil leaves. Add also the grated Pecorino cheese.

4. Once the pasta is cooked, drain it and transfer it to the bowl together with the tomatoes, cheese, mozzarella, and basil mix (you can set apart a few spoons of the tomatoes and cheese sauce for topping the pasta). Mix well the pasta in the bowl together with the other ingredients.

5. Mix quickly and serve the Pasta alla Checca immediately.

Tips

– For a delightful twist, try the “mantecatura” method explained in the Spaghetti alla Nerano recipe.

– There are various versions of the recipe such as with the addition of garlic, olives, chilies, or anchovies; other recipes prepare pasta alla Checca as if it was a cold pasta salad. A famous variation of pasta alla Checca was created by Italian iconic actor Ugo Tognazzi, who added plenty of chili peppers, earning it the name “on fire.”

Indulge in the flavors of Rome with this refreshing and easy-to-make Pasta alla Checca! Buon appetito!

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References

Barberis, S. (2023, May 19). Abbinamento vino e pasta al pomodoro non solo guida. Vinos. https://www.vinos.it/abbinamento-vino-e-pasta-al-pomodoro-non-solo-guida/#:~:text=Ad%20esempio%2C%20uno%20Chianti%20o

Cucchiao.it. (n.d.). Ricetta Pasta alla checca. Il Cucchiaio D’Argento. Retrieved July 24, 2023, from https://www.cucchiaio.it/ricetta/pasta-checca/

Dissapore. (2023, July 24). Pasta alla Checca, una ricetta a metà tra pasta fredda e calda. Dissapore. https://www.dissapore.com/ricette/pasta-alla-checca/

Quattrocalici.it. (n.d.). Spaghetti al pomodoro crudo. Quattrocalici. https://www.quattrocalici.it/ricette/spaghetti-al-pomodoro-crudo/