Photograph of the finished Pasta alla checca

Italy · Mì sốt cà chua tươi Checca

Pasta alla checca

25 min Hands-on time + 1 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Spaghetti Spaghetti 14.1 oz
  • Photograph of Tomato Tomato 12
  • Photograph of Mozzarella Mozzarella 7.1 oz
  • Photograph of Italian basil Italian basil 0.8 oz
  • Photograph of Olive oil Olive oil ½ cup
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Black olives Black olives 2.8 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Cut the tomatoes into quarters, mix with salt, crushed garlic, and olive oil, then let sit at room temperature for an hour to extract the juices.
  2. 2 Remove the garlic, then add the sliced black olives and torn basil leaves.
  3. 3 Cut the mozzarella into small cubes and let it drain on paper towels for 10 minutes to remove excess milk.
  4. 4 Boil the noodles for the correct amount of time, then quickly rinse them under cold water for 20 seconds. This dish is meant to be eaten cold, so you need to cook the noodles a little longer.
  5. 5 Mix the pasta with the marinated tomatoes (including the juice) and mozzarella, sprinkle with pepper, and eat within 10 minutes before the cheese melts.
Start cooking