Pasta alla Checca
A traditional Italian summer pasta dish with fresh tomatoes, basil, and mozzarella.
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- •1/2 pound Spaghetti
- •SaltLarge four-finger pinch
- •45 grams Olive oilExtra virgin
- •Yellow heirloom tomatoesRoughly chopped
- •Cherry tomatoesRoughly chopped
- •Fresh oreganoMinced
- •Fresh thymeMinced
- •Calabrian chili(optional)Minced
- •10 to 15 leaves Basil leavesRipped into pieces
- •4 ounces Fresh mozzarellaShredded
- •10 cranks Black pepperFreshly ground
- 1
Boil water and add a half pound of spaghetti with a large pinch of salt. Cook until done.
10 min
- 2
Heat 45 grams of olive oil in a pan on low heat.
2 min
- 3
Chop yellow heirloom and cherry tomatoes, then salt them and set aside.
5 min
- 4
Mince fresh oregano, thyme, and optional Calabrian chili.
3 min
- 5
Rip basil leaves into pieces.
1 min
- 6
Drain pasta and reserve some pasta water.
2 min
- 7
Combine tomatoes, herbs, chili, basil, black pepper, and hot olive oil in a bowl.
3 min
- 8
Add pasta and reserved pasta water to the bowl and mix well.
2 min
- 9
Shred fresh mozzarella over the pasta and mix until creamy.
2 min
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Pizza
Any style of pizza