Food /
Italian Recipes

Spaghetti Alla Checca: The Roman Pasta for Long Beach Days

If you ask us for a pasta that screams “SUMMER”, that is refreshing (yes, pasta can be refreshing!) and takes less than 10 minutes to make we’ll say PASTA ALLA CHECCA!

A traditional Roman dish; the solution to those long beach days, where the “do nothing” mentality has permeated every inch of our soul and body and even cooking may seem a heroic effort… but skipping a meal or just snacking is not an option (FYI it’s never an option!)

Quickly prepare it in the morning and enjoy it in the evening, it tastes better lukewarm or even better cold.




  • 500gr (17 oz) of Spaghetti or fusilli
  • 250gr (8 oz) of Cherry tomatoes (ripe and firm)
  • 250gr (8 oz) of Mozzarella (cow, not buffalo)
  • 125gr (4oz) of Provola (optional)
  • Basil
  • Olive Oil (cold pressed!)
  • Pepper
  • Salt



  1. Bring a large pot of salted water to boil
  2. When it’s boiling throw in the pasta
  3. In the meantime, dice the mozzarella and the provolone and cut the cherry tomatoes in quarters
  4. When ready (which we HIGHLY recommend to be “al dente”) drain and place in a bowl
  5. Drizzle olive oil and mix well
  6. Add in the tomatoes, basil leaves, and a pinch of pepper
  7. Finally add the mozzarella and provola
  8. Let it cool down
  9. Eat or leave in a closed container in the fridge to enjoy cold later in the day