Spaghetti alla Checca
This fresh, easy pasta is amazing in the summer, with the classic combination of tomatoes, basil, and mozzarella in an uncooked sauce. But it can easily be made year-round to enjoy that same garlicky taste.
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If you're not a big garlic fan, you can simply rub the mixing and serving bowl with some raw garlic to get just a hint of the flavor.
If you don't have cherry tomatoes, feel free to dice any other tomatoes you may have.
- 8 ounces thin spaghetti
- 1 clove garlic, chopped
- 8 ounces cherry tomatoes (or 1/2 pint), halved
- 1/4 pound fresh mozzarella, cubed into 1/4-inch pieces
- 4 leaves basil, torn
- 1 tablespoon extra-virgin olive oil
- Salt and pepper, to taste
- 1/2 tablespoon butter
Boil water and cook thin spaghetti in salted water until al dente.
Combine the garlic, tomatoes, mozzarella, and basil in a medium bowl. Mix with 1 tablespoon of olive oil, salt, and pepper to taste.
Once the pasta is ready, toss with the butter to melt it, then combine with the tomato mixture. Serve the pasta warm.