If you ask our Artcaffé chefs for a pasta that screams “SUMMER”, that is refreshing (yes, pasta can be refreshing!) and it takes less than 10 minutes to make, we’ll say “PASTA ALLA CHECCA!”
It’s a simple, yet delicious pasta dish made with fresh tomatoes, basil, olive oil and mozzarella. What makes this dish stand out is its simplicity! Prep + cook = 15 minutes!
Quickly prepare it in the morning and enjoy it in the evening, it tastes better lukewarm or even better cold!
Ingredients:
500g (17 oz) of Spaghetti or fusilli
250g (8 oz) of Cherry tomatoes (ripe and firm)
250g (8 oz) of Mozzarella (cow, not buffalo)
125g (4oz) of Provola Cheese (optional)
Fresh basil
Olive oil (cold pressed extra virgin!)
Salt and pepper to taste
Directions:
- Bring a large pot of salted water to boil.
- When it’s boiling, throw in the pasta.
- In the meantime, dice the mozzarella and the provolone and cut the cherry tomatoes in quarters.
- When ready (which we HIGHLY recommend to be “al dente”), drain and place in a bowl.
- Drizzle olive oil and mix well.
- Add in the tomatoes, basil leaves, and a pinch of pepper.
- Finally add the mozzarella and provola.
- Let it cool down.
- Eat or leave in a closed container in the fridge to enjoy cold later in the day!
TOP TIPS:
Pasta
Traditionally, this Roman dish is made from either spaghetti or linguine pasta. However, you can also choose any shape available in your kitchen pantry.
Tomatoes
Fresh, ripe cherry tomatoes are perfect for this dish! They are juicy, concentrated, and bring in the tomatoey flavour.
Mozzarella
You can either shred fresh mozzarella or cut it into cubes. Avoid using frozen cheese as it will become watery.
Extra virgin olive oil
Because of the simplicity of this pasta dish, we really recommend using very good quality extra virgin olive oil only!
