Pasta alla Checca
A fresh and flavorful Italian pasta salad, perfect for an easy lunch, dinner, side dish, or party favorite.
Servings: 6
Ingredients:
Tomato-Basil Sauce
- 4 ripe vine tomatoes, about 2 cups once processed
- 2 garlic cloves, pressed
- 4 tbsp fresh basil
- ¼ cup extra-virgin olive oil
- Salt, to taste
- Black pepper, to taste
Pasta Salad
- 1 lb. farfalle pasta
- 2 cups cherry tomatoes, halved
- 2½ cups fresh mozzarella balls, halved
- 1 cup Parmesan, grated
- ¼ cup fresh basil, chopped
Method:
Start CookingCook the pasta
- Cook the pasta in a large pot of generously salted boiling water according to the package instructions until al dente. Drain and let it cool for a few minutes.
Make the tomato-basil sauce
- Cut the vine tomatoes into chunks and add them to a food processor with the fresh basil. Pulse until finely chopped and saucy, but not completely smooth. Transfer the mixture to a bowl, then stir in the pressed garlic, olive oil, salt, and black pepper.
Combine
- Pour the tomato-basil mixture over the slightly warm pasta. Add the Parmesan, halved cherry tomatoes, mozzarella, and remaining ¼ cup basil. Fold everything together gently until evenly combined.
Serve
- Serve at room temperature or chilled. Bon appétit!
Kitchen Tools:
- Food chopper optional
Notes:
From the kitchen
- Toss the pasta with the tomato-basil mixture while it is still slightly warm. The warmth helps the pasta absorb the sauce and lets the Parmesan soften and blend into everything.
- Once combined, let the pasta rest before serving so the flavors have time to come together. Chilling it for a little while makes the tomato, basil, garlic, and cheese flavors even more pronounced.
- You can swap it with another short pasta like penne, rotini, or fusilli.
- Use fresh mozzarella, feta, kaşar, provolone, or another cheese you love.
- Add extra garlic, basil, tomatoes, or Parmesan for a bolder flavor.
- For a deeper red color, warm 1 teaspoon tomato paste with 1 tablespoon olive oil for about 1 minute, then mix it into the tomato-basil sauce. Or use 2 tablespoons plain tomato sauce warmed with 1 tablespoon olive oil instead.
- For some heat, mix in crushed red pepper or a little hot sauce.
- You can also add red onion, parsley, mint, sesame seeds, or your favorite seasoning blend.
- Turn it into a heartier meal with grilled chicken or tuna.
- Serve Pasta alla Checca on its own for an easy lunch or light dinner, or pair it with grilled chicken, meatballs, steak, fish, or other grilled meats.
- It also works well as a side dish for summer dinners, cookouts, potlucks, and parties.
- Serve it chilled or at room temperature and let everyone help themselves.
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Nutrition:
Calories: 555 kcal | Carbohydrates: 63 g | Protein: 25 g | Fat: 24 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Cholesterol: 26 mg | Sodium: 311 mg | Potassium: 498 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 1179 IU | Vitamin C: 23 mg | Calcium: 382 mg | Iron: 2 mg
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Pasta alla Checca
WHY WE LOVE IT
Fresh, simple, and full of flavor. It’s light enough for summer but satisfying enough for lunch or dinner.
A LITTLE STORY
Pasta alla Checca is a Roman-style pasta known for its fresh, uncooked tomato sauce. Ripe tomatoes, basil, garlic, and olive oil come together without a long simmer, keeping the flavor bright and fresh.
DID YOU KNOW?
Tossing the sauce with pasta while it is still slightly warm helps the pasta absorb the tomato and basil flavors. A short rest before serving makes it even better.
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