Pasta alla Checca

During the summer season, when succulent tomatoes are at the pinnacle of their ripeness, Rome locals have a particular affinity for a pasta dish renowned for its simple, fresh ingredients and uncompromised flavors. Add to this, that Pasta alla Checca is the easiest pasta dish on the planet to make. No joke!

Plump and juicy cherry tomatoes infuse the dish with sweetness, creating a delightful contrast with the savory notes of pecorino cheese and creaminess of buffalo mozzarella. Then, fragrant basil leaves tie it together with a herbaceous aroma.

Ingredients:

• 1 pound (about 450g) cherry tomatoes, halved
• 1-2 cloves garlic, minced
• 1 bunch fresh basil leaves, torn into pieces
• 1/2 cup (120ml) extra-virgin olive oil
• Salt and pepper to taste
• 1 pound (about 450g) spaghetti or your favorite pasta
• Fresh mozzarella, diced (optional)

Instructions:

1. In a large serving bowl, combine the cherry tomatoes, minced garlic, torn basil leaves, and olive oil. Mix well.
2. Season the mixture with salt and pepper to taste. Let it sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Cook the pasta according to package instructions until al dente. Drain.
4. While the pasta is still warm, toss it with the tomato and basil mixture in the serving bowl.
5. Optional: Add diced fresh mozzarella on top.
6. Serve immediately, and enjoy the freshness of Pasta alla Checca!