The pasta alla Checca is a typical dish of Roman cuisine, simple and perfect for the summer. This quick recipe is made with fresh and appetizing ingredients like fresh tomatoes, basil, fior di latte, and sweet caciotta, all used raw. Ideal for those looking for a cold summer pasta that’s tasty without needing to turn on the stove (except to boil the pasta!).
You can enjoy it right after dressing it, or let it cool in the fridge for a couple of hours: a great idea for a cold dinner. If you choose this second option, I recommend a short pasta shape, more practical and perfect for holding the sauce better.
The key to the success of pasta alla Checca? Fresh ingredients and plenty of fragrant basil, which gives the dish its unmistakable Mediterranean aroma. A true explosion of flavors!
The pasta alla Checca recipe is ideal for those who want to serve a quick, tasty dish suitable for the summer season. Perfect for an outdoor lunch or a light dinner, it best represents the simplicity of Roman cuisine. With just a few ingredients and zero stress, you’ll win everyone over at the first bite!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian Regional
- Region: Lazio
- Seasonality: Spring, Summer
- Energy 541.27 (Kcal)
- Carbohydrates 52.19 (g) of which sugars 6.42 (g)
- Proteins 20.17 (g)
- Fat 28.37 (g) of which saturated 11.42 (g)of which unsaturated 0.39 (g)
- Fibers 5.57 (g)
- Sodium 703.47 (mg)
Indicative values for a portion of 370 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11 oz spaghetti (gluten-free for me)
- 1.5 lbs ripe tomatoes
- 1.8 oz Roman sheep's milk caciotta (lightly aged)
- 7 oz fior di latte
- 4 tbsps extra virgin olive oil
- 1 pinch salt
- 10 leaves basil
Tools
- 1 Cutting board
- 1 Knife
- 1 Salad bowl large
- 1 Pot
How to prepare pasta alla Checca
To prepare pasta alla Checca traditionally in Rome, we use ripe tomatoes, San Marzano, or any large red tomatoes that need to be peeled. To make this easier, you can dip them in boiling water for a few seconds. If using cherry tomatoes, there’s no need to peel them. After peeling, remove the tomatoes’ juice and cut them into cubes (1). Also, dice the caciotta (2) and the fior di latte (3).
In a large salad bowl, first add the diced tomatoes and torn basil leaves. Season with a good pinch of salt and some oil (4). Mix well and add the diced caciotta and fior di latte (5). Cook the pasta in plenty of lightly salted water, drain it al dente, and transfer it immediately to the salad bowl (6).
Mix carefully so that the heat from the pasta slightly softens the cheeses and the sauce blends well with the pasta. You can serve pasta alla Checca immediately, or let it cool to room temperature and then in the refrigerator.
Storage
You can store pasta alla Checca in the fridge for a couple of days. It can also be taken to the beach or work, as long as you have a cooler bag.
