Pasta alla checca (pasta with fresh tomatoes) - Lazio
Prep time
Cook time
Total time
Sometimes tomato based salads become boring and while the hot weather makes one scream for fresh, raw fruit and vegetables, deep in your soul you still want to eat pasta. Pasta alla checca is just the dish for you. It's simple to make and the closest combination to mixing salad with pasta possible. It takes no time at all to make and places the perfectly ripe tomato is the spotlight where it belongs.
You can also add small balls of fresh mozzarella at the end if you like.
Recipe type: First Course (Primo)
Cuisine: Lazio
Serves: 4
  • 500 grams tomatoes, ripe but not mushy, rinsed, stem removed and cut into 2 cm cubes
  • 1 clove garlic, crushed, skin removed
  • 2 sprigs basil, rinsed, dried, leaves removed and finely sliced
  • 100 mls extra-virgin olive oil
  • 350 grams spaghetti
  • Sea salt
  • Black pepper, freshly ground
  1. Place the tomatoes, garlic, basil, 75 mls olive oil and a large pinch of both salt and pepper in a large bowl.
  2. Mix the ingredients together, cover the bowl and let sit for at least an hour or up to 6 hours (if you are in a hurry, then you don't need to let it sit).
  3. Add 6 litres of water and 60 grams of salt to a large pot of water and bring to a boil. Add the pasta to the water and stir to ensure it is not sticking together.
  4. Place the bowl of tomatoes on top of the pot of water while the pasta cooks.Cook for the time indicated on the pasta packaging.
  5. Add the pasta to the tomatoes and stir to mix.
  6. Divide into 4 bowls and drizzle with the remaining olive oil. Serve.
Recipe by Living a Life in Colour at