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EasyMain coursesvegetarianCC0 1.0 Universal
Roman Pasta alla Checca with Marinated Tomatoes, Fresh Mozzarella and Basil
The definitive summer pasta of Rome: steaming penne rigate tossed with a vibrant raw sauce of sweet vine tomatoes marinated in extra virgin olive oil, garlic, fresh basil, and cubes of fresh mozzarella that soften gently.
Prep
15 min
Cook
10 min
Total
25 min
Ingredients
servings
4
- Durum wheat penne rigate or sedani350 g
- Ripe sweet vine tomatoes, seeded and diced500 g
- Fresh fior di latte or buffalo mozzarella diced250 g
- High quality extra virgin olive oil50 ml
- Garlic clove smashed for marinating1 clove
- Fresh basil leaves torn25 g
- Fine sea salt5 g
- Freshly cracked black pepper1 pinch
Preparation Steps
1
Make the raw sauce: toss diced tomatoes in a large bowl with extra virgin olive oil, smashed garlic, salt, and half the basil. Let macerate at room temperature for 20 minutes to release juices.
2
Boil penne in salted water until perfectly al dente. Drain thoroughly and discard the smashed garlic clove from the tomato bowl.
3
Dump hot drained pasta directly into the marinated tomatoes. Add diced cold mozzarella and remaining torn basil. Toss rapidly for 30 seconds: the pasta's heat will gently soften the cheese into a luscious, gooey texture. Serve immediately.
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Nutrition Facts
per servingCalories
480
Protein
19g
Carbohydrates
62g
Fat
18g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: European Culinary Heritage & Traditional Gastronomic Archives (Ministère de la Culture & Ministero della Cultura Gastronomica)
Legal status: Public Domain (CC0-compatible) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
