Spaghetti alla Checca

Staff Writer
Spaghetti alla Checca
Spaghetti alla Checca
Jessica Chou

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.

See all tomato recipes.

Ready in
30 m
2
Servings
701
Calories Per Serving
Deliver Ingredients

Notes

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.

Ingredients

  • 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

Directions

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.

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.

Nutritional Facts

Total Fat
24g
37%
Sugar
7g
N/A
Saturated Fat
11g
53%
Cholesterol
52mg
17%
Protein
29g
57%
Carbs
91g
30%
Vitamin A
176µg
20%
Vitamin B12
1µg
22%
Vitamin B6
0.3mg
14.8%
Vitamin C
16mg
27%
Vitamin D
0.3µg
0.1%
Vitamin E
2mg
10%
Vitamin K
20µg
25%
Calcium
331mg
33%
Fiber
5g
21%
Folate (food)
42µg
N/A
Folate equivalent (total)
42µg
11%
Iron
2mg
12%
Magnesium
87mg
22%
Monounsaturated
10g
N/A
Niacin (B3)
3mg
13%
Phosphorus
447mg
64%
Polyunsaturated
2g
N/A
Potassium
586mg
17%
Riboflavin (B2)
0.3mg
15%
Sodium
691mg
29%
Thiamin (B1)
0.2mg
11%
Trans
0.1g
N/A
Zinc
3mg
23%