The Checca pasta is a typical dish of Roman cuisine, simple and perfect for the summer. This quick recipe is made with fresh and appetizing ingredients, such as fresh tomatoes, basil, mozzarella, and mild sheep’s milk cheese, all used raw. Ideal for those looking for a cold and tasty summer pasta without needing to turn on the stove (except to cook 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, which is more practical and better at holding the sauce.
The key to success in Checca pasta? Fresh ingredients and lots of fragrant basil, which gives the dish its unmistakable Mediterranean aroma. A true explosion of flavors!
The Checca pasta recipe is ideal for those who want to bring to the table a quick, tasty first course suitable for the summer season. Perfect for an outdoor lunch or a light dinner, it perfectly represents the simplicity of Roman cuisine. With few ingredients and zero stress, you’ll impress everyone at the first taste!
You might also be interested in:
- Difficulty: Very easy
- Cost: Very economical
- 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
- 11.3 oz spaghetti (for me gluten-free)
- 1.5 lbs cluster tomatoes
- 1.8 oz mild sheep's milk cheese
- 7 oz mozzarella
- 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 Checca pasta
To prepare Checca pasta, traditionally in Rome, cluster tomatoes, San Marzano, or otherwise large red tomatoes are used and should be peeled. To make it easier, you can dip them in boiling water for a few seconds. If you use cherry tomatoes instead, there is no need. After peeling them, remove the tomato seeds and cut them into cubes (1). Also, cut the sheep’s cheese (2) and the mozzarella (3) into cubes.
In a large salad bowl, first put the diced tomatoes and torn basil leaves. Season with a good pinch of salt and some olive oil (4). Mix well and add the cubes of sheep’s cheese and mozzarella (5). Cook the pasta in plenty of lightly salted water, drain it al dente, and immediately transfer it to the salad bowl (6).
Gently mix so that the heat from the pasta slightly softens the cheeses and the sauce combines well with the pasta. You can serve Checca pasta immediately or let it cool to room temperature and then in the fridge.
Storage
You can store Checca pasta in the refrigerator for a couple of days. It can also be transported to the beach or work, provided you have a cooler bag.
