If you’re looking for a pasta that screams summer, look no further than spaghetti alla Checca, a pasta salad-esque plate, eaten cold or at room temperature, perfect for those long beach days when the “do nothing” mentality has permeated every inch of our soul and body. Refreshing (yes, pasta can be refreshing!) and quick to put together, spaghetti alla Checca takes its name from “checco”–a dialectal Roman term for a simple, ordinary man–and fittingly requires just a few basic ingredients. Ripe tomatoes, fresh mozzarella, fragrant basil leaves, garlic, and olive oil; the dish relies on high-quality, seasonal ingredients and minimal cooking, which is a godsend when the air outside is already the temperature of a forno.
Throw it together in the morning and enjoy it in the evening; it tastes best when at room temperature or, even better, cold.
ITALY SEGRETA’S SPAGHETTI ALLA CHECCA
INGREDIENTS
- 500gr (17 oz) spaghetti or fusilli
- 250gr (8 oz) sherry tomatoes (ripe and firm)
- 250gr (8 oz) mozzarella (cow, not buffalo)
- 125gr (4oz) provola (optional)
- Basil
- Extra Virgin Olive Oil
- Pepper
- Salt
PREPARATION
- Bring a large pot of salted water to boil and add pasta.
- As the pasta cooks, dice the mozzarella and the provolone and cut the cherry tomatoes into quarters.
- When pasta is al dente, drain and add to a large bowl, drizzle with olive oil, and mix well.
- Add tomatoes, basil leaves, a pinch of pepper, and salt, if needed. Finally, add the mozzarella and provola, and mix.
- Let it cool down and then eat! Alternatively, leave in a sealed container in the fridge to enjoy later in the day.
