Pasta alla Checca
Fresh tomatoes, basil, and garlic tossed with warm pasta—no cooking required for the sauce. Ready in 20 minutes, bursting with summer flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 12g
freshlightitalianvegetarianvegetariantenderweeknightsummer
Ingredients
- 4 whole ripe tomatoes, medium
- ½ cup fresh basil
- 2 whole garlic cloves, minced
- 4 tbsp olive oil
- 8 oz spaghetti or linguine
- 1 pinch salt and black pepper to taste
- 2 tbsp Pecorino Romano, grated (optional)
Instructions
- 1
Dice tomatoes into 1/2-inch chunks. Tear basil by hand into bite-sized pieces.
- 2
Combine tomatoes, basil, garlic, and olive oil in a bowl. Season with salt and pepper. Let sit while pasta cooks.
- 3
Boil salted water in a large pot. Add spaghetti and cook until al dente, ~9 minutes.
- 4
Drain pasta and transfer immediately to the tomato mixture.
- 5
Toss gently until pasta is coated. Taste and adjust salt and pepper.
- 6
Divide between bowls. Top with Pecorino if using. Serve immediately.
Tools you’ll need
- large pot
- colander
- mixing bowl
- knife and cutting board
- pasta fork or tongs
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