Pasta alla checca

Name: Pasta alla checca
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: Sedanini Rigati pasta 11.3 oz; Cherry tomatoes 2 &frac13; cups; Burrata cheese ¾ cup; Caciotta romana cheese 7 oz; Fine salt ½ tsp; Black pepper ¼ tsp; Basil to taste; Extra virgin olive oil 2 ½ tbsp

it br es fr de

734

Calories per serving

Vegetarian

Energy Kcal 734
Carbohydrates g 70.8
of which sugars g 6.8
Protein g 29.7
Fats g 36.9
of which saturated fat g 17.69
Fiber g 3.3
Cholesterol mg 87
Sodium mg 1313

Difficulty: Easy
Prep time: 15 min
Cook time: 12 min
Serving: 4
Cost: Low

PRESENTATION

Pasta alla Checca is like discovering a hidden gem from Lazio, right there in central Italy. It's refreshingly simple and, to be honest, delicious. Picture this: ripe cherry tomatoes mingling with burrata or mozzarella, fresh basil, and a splash of olive oil. The key? Keep everything cold except the hot pasta. Seriously good. It’s a creamy and juicy combo.

Whether it’s spaghetti or capellini, these noodles soak up all those bright flavors. And listen, in Rome, this dish is the go-to for hot weather. It’s light but so satisfying—a real winner. It’s an uncooked tomato sauce pasta; perfect for lazy afternoons or those quick dinners when you don’t want to even think about turning on the stove.

Kids and adults? They love it. Why? It feels so bright and easy. Imagine everyone around the table, diving in for seconds. And the secret? Use the freshest ingredients—ripe tomatoes, top-quality olive oil, and soft burrata that just melts right into the pasta. Pretty simple.

As a traditional Italian pasta, it’s great for families or anyone who digs simple, authentic flavors. Plus, it’s an easy summer pasta recipe; just chop, mix, and enjoy. Swapping mozzarella for burrata gives it that extra velvety touch. You’ll see this dish pop up at lunch or dinner in Rome, often with a sprinkle of black pepper or extra basil on top. It’s like a slice of summer—really really good. With Pasta alla Checca, you totally experience the heart of Lazio—simple, tasty, and for sure always welcome under the sun.

How to prepare Pasta alla checca

To prepare pasta alla checca, first bring a pot of plenty of salted water to a boil and pour in the rigatoni 1. Cook the pasta, drain it al dente 2, and transfer it to a bowl 3. Season it with a little extra virgin olive oil to prevent sticking, and let it cool slightly.

In the meantime, prepare the dressing: cut the burrata into strips 4 and the Roman caciotta into cubes 5. Rinse the cherry tomatoes under plenty of fresh running water and quarter them 6.

In the bowl where you let the pasta cool, add the burrata and the cubed Roman caciotta 7. Also add the cherry tomatoes 8 and the hand-torn basil 9.

Mix well to combine the flavors 10 and season with salt and pepper 11: your pasta alla checca is ready to enjoy 12!

Storage

Pasta alla checca can be stored in the fridge in an airtight container for up to 2 days. Freezing is not recommended.

Advice

The traditional recipe for pasta alla checca is made with a few simple ingredients, but if you want to add a touch of creativity to your version, go ahead and add a dice of grilled seasonal vegetables!

For the translation of some texts, artificial intelligence tools may have been used.

Pasta alla checca

PRESENTATION

How to prepare Pasta alla checca

Storage

Advice

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