Pasta alla Checca is a traditional Roman pasta dish that’s simple, fresh, and made with just a few ingredients.
This quick and light recipe is perfect for warm days when you want something delicious without spending too much time in the kitchen.
While it’s not as famous as Roman classics like Cacio e Pepe, Carbonara, or Gricia, Pasta alla Checca is still a beloved dish in Roman cuisine.
What makes it special? The sauce is completely raw! It’s made with fresh tomatoes, mozzarella, Roman caciotta cheese, and basil—all brought together with a generous drizzle of extra virgin olive oil.
Traditionally, short pasta is the best choice for this dish, but there’s no strict rule—some people even make Spaghetti alla Checca! Since it’s a popular, home-style recipe, every family has its own version.
Though Pasta alla Checca uses just a handful of ingredients, the key to its amazing taste is using high-quality, fresh products.
With its vibrant colors, fresh flavors, and simple preparation, this dish is sure to win you over!
Ingredients
Prep Time: 10 Mins | Cook Time: 8-14 Mins | Servings: 4
NOTE: Cooking time varies depending on the type and brand of pasta. In general, short pasta takes between 8 and 14 minutes to cook
- 350 g (12 oz) sedani pasta
- 300 g (~10 oz) fresh, ripe Cherry or Grape Tomato
- 200 g (7 oz) Roman caciotta cheese
- 200 g (7 oz) Mozzarella cheese
- 8-10 leaves fresh basil
- 5 tablespoons extra virgin olive oil
- salt, to taste
Directions
Step 1) - To start, bring a large pot of water to a boil. Once it starts bubbling, add the necessary salt. While you wait for the water to boil, you can prepare the sauce.
Wash the cherry tomatoes thoroughly under cold running water to remove any dirt or impurities. Then, cut them into quarters or smaller pieces if they are large. The goal is to make them bite-sized so they blend well with the pasta.
Take the Caciotta Romana and mozzarella and cut them into small cubes. This will help them melt slightly when mixed with the warm pasta, creating a creamy texture.
Step 2) - In a large bowl, combine the chopped tomatoes and the cubed cheeses.
Tear the fresh basil leaves with your hands and add them to the bowl—this helps release their natural aroma.
Drizzle in some extra virgin olive oil and season with a pinch of salt. Gently mix everything together so that the flavors start to blend. Set the sauce aside while the pasta cooks.
Step 3) - Once the water is boiling, add the pasta. Stir occasionally and cook until al dente, following the cooking time on the package.
When the pasta is ready, drain it and transfer it to a large serving bowl. To prevent it from sticking, drizzle with a little extra virgin olive oil and toss well.
Step 4) - Now, pour the fresh tomato and cheese mixture over the warm pasta. Use a large spoon to mix everything thoroughly, making sure the cheese, tomatoes, and basil are evenly distributed.
For extra freshness, add a few more torn basil leaves on top and finish with a final drizzle of extra virgin olive oil.
How to Serve
You can enjoy Pasta alla Checca warm or cold, depending on your preference. If serving cold, let it rest for about 30 minutes to allow the flavors to meld together even more.
Buon appetito!
YOU MUST ALSO TRY:
Storage
Pasta alla Checca is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day. Since the sauce is made with fresh ingredients, it’s important to eat it soon to keep the flavors vibrant.
Before serving, you can enjoy it cold straight from the fridge or let it sit at room temperature for about 15-20 minutes to bring out the flavors. Avoid reheating, as the fresh cheese and tomatoes might lose their texture.
For the best taste, drizzle a little extra virgin olive oil and add a few fresh basil leaves before serving to refresh the dish.
Variations
The special thing about Pasta alla Checca is the combination of two types of cheese—one soft and fresh, the other slightly firmer. Instead of mozzarella, you can also use burrata or stracciatella for an extra creamy texture.
The traditional Roman caciotta is mainly produced in the Agro Romano area and is made from sheep’s milk. For this recipe, it’s best to use it when it’s not too fresh, so it has a bit more flavor.
If you can’t find caciotta, you can substitute it with caciocavallo, provolone, or a mildly aged pecorino.
The beauty of Pasta alla Checca is its simplicity, but you can easily customize it to your taste. Try adding grilled vegetables, capers (rinsed to remove excess salt), or olives for extra flavor.
Some people also like to add tuna fillets in olive oil or anchovies for a richer, more savory twist.
History of Pasta alla Checca
The exact origin of the name Pasta alla Checca is unknown. One theory suggests that it comes from a woman named Francesca, who owned a tavern called Sora Checca. In Roman dialect, Checca (pronounced "KEK-kah") is a common diminutive of Francesca.
Another theory is less flattering—it suggests that the name comes from a slang term used in Rome at the time to refer to homosexual men in a derogatory way. According to this theory, the dish might have been created by a cook who was known for being flamboyant or effeminate.
What we do know for sure is that Pasta alla Checca was created in the second half of the 20th century, most likely in the 1970s. Some say it was invented in 1972 in a tavern on Via dei Coronari in Rome.
The dish became quite popular during the 1970s, partly thanks to the famous Italian actor Ugo Tognazzi. In addition to being a well-known actor, he was also a passionate food lover. Tognazzi even created a variation called "Pasta alla Checca sul Rogo", which means "Checca on the Stake", referring to the large amount of chili pepper used in the dish, making it extremely spicy.
Regardless of its origins, Pasta alla Checca remains a classic, fresh, and simple Roman dish that continues to be enjoyed today.
Recipe Card
Pasta alla Checca (Roman Fresh Tomato Pasta)
Ingredients
- 350 g pasta - 12 oz sedani pasta
- 300 g tomatoes - ~10 oz fresh, ripe cherry or grape tomato
- 200 g caciotta cheese - 7 oz
- 200 g mozzarella cheese - 7 oz
- 8-10 leaves basil
- 5 tablespoons olive oil extra virgin
- salt to taste
Instructions
- bring a large pot of water to a boil. Once it starts bubbling, add the necessary salt. While you wait for the water to boil, you can prepare the sauce.
- Wash the cherry tomatoes thoroughly under cold running water to remove any dirt or impurities. Then, cut them into quarters or smaller pieces if they are large. The goal is to make them bite-sized so they blend well with the pasta.
- Take the Caciotta Romana and mozzarella and cut them into small cubes. This will help them melt slightly when mixed with the warm pasta, creating a creamy texture.
- In a large bowl, combine the chopped tomatoes and the cubed cheeses.
- Tear the fresh basil leaves with your hands and add them to the bowl—this helps release their natural aroma.
- Drizzle in some extra virgin olive oil and season with a pinch of salt. Gently mix everything together so that the flavors start to blend. Set the sauce aside while the pasta cooks.
- Once the water is boiling, add the pasta. Stir occasionally and cook until al dente, following the cooking time on the package.
- When the pasta is ready, drain it and transfer it to a large serving bowl. To prevent it from sticking, drizzle with a little extra virgin olive oil and toss well.
- Now, pour the fresh tomato and cheese mixture over the warm pasta. Use a large spoon to mix everything thoroughly, making sure the cheese, tomatoes, and basil are evenly distributed.
- For extra freshness, add a few more torn basil leaves on top and finish with a final drizzle of extra virgin olive oil.
- You can enjoy Pasta alla Checca warm or cold, depending on your preference. If serving cold, let it rest for about 30 minutes to allow the flavors to meld together even more.
Leave a Reply