This is the absolute perfect summer pasta dish. It is light and completely vegetarian. You can eat a whole bowl of this pasta and still feel like you can get your swimsuit on and look amazing! 🙂
What is Spaghetti alla Checca?
This is simple, but very flavorful vegetarian dish from Rome. This dish classically doesn’t have the burrata cheese in here. I add that because, I mean, why not? Isn’t everything better with burrata cheese?
Classic ingredients of Pasta alla Checca
Pasta –Â I love spaghetti here, especially homemade spaghetti. I think it really keeps the lightness of this dish beautifully. You can use any pasta you prefer though.
Tomatoes- Tomatoes scream summer in the Midwest. At least that is when you know you can get a decent tomato in the Midwest. You can use any tomatoes you have or can find. I love using vine ripened cherry tomatoes in here as they are slightly less acidic and blister up perfectly. Yet, heirloom tomatoes or garden-fresh tomatoes would also be wonderful in here.
Basil- Another perfect summer ingredient. The smell alone makes me feel like warm weather wrapped all around me.
Olive oil-Â You will want to use a good quality olive oil here because it is the base of the sauce. You will also use it to finish the pasta. So, this is one where you will use the nicer, extra virgin olive oil.
Garlic-Â Yes please! Any recipe with olive oil, garlic and pasta… I am sold!
Then there are a few extra ingredients in this particular recipe that make it just even more delicious. I add in fennel seeds, kalamata olives for a little saltiness and a little fresh parsley to add freshness.
Chef’s Tip-
My tips for this recipe are do not over think it. Use the fresh pasta recipe from the site. I will add the link below. It is fool proof and makes great pasta every. single. time.
Be careful with the garlic here in terms of the temperature. I add mine after the tomatoes to help make sure it doesn’t burn. Nothing worse than burnt garlic.
Lastly, also probably the biggest tip. Since there are not many ingredients to this dish, make sure you use the best ingredients you can find. Nothing is going to get lost in this dish. There is nothing that will cook for a long time. So, make sure you use great quality ingredients here so that all of these amazing flavors can shine.
Spaghetti Alla Checca
Ingredients
- Ingredients
- 1 lb spaghetti fresh is preferred-check the link for the recipe
- 12 oz cherry tomatoes vine ripened if you have them or garden-fresh heirlooms are great here
- 3 1/2 oz kalamata olives halved
- 1/2 teaspoon fennel seeds
- 1 small bunch Italian parsley
- 1 small bunch fresh basil
- 3-4 tablespoons good quality olive oil plus more for finishing
- 1- piece burrata cheese fresh
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
- Cut the tomatoes in half and leave them in a colander to lose some their water, without removing the inside with the seeds.
- Chop your parsley into a rough chop and chiffonade your basil. Set aside
- Cut your olives in half or roughly chop them and set aside
- Place a medium to large pot on the stove to begin to boil. Make sure you heavily salt you water that you will cook your pasta in.
- In a medium sauté pan, heat your olive oil. Let it gently heat up and then add in your fennel seeds and lightly toast for about 30 seconds and then add in the olives. Let those heat through for about 1-2 minutes.
- Add in your tomatoes, season with salt and pepper and let them blister and slightly soften, about 10 minutes. Then add in your garlic and cook until fragrant, about 1-2 minute.
- When your water is boiling, add your fresh spaghetti and cook for about 5 minutes. Fresh pasta cooks very quickly, so make sure you do not overcook it. When it is finished, add the cooked pasta to the pan with the olive oil, olives, fennel, tomatoes and garlic. Toss this mixture together and add a ladle or two of the pasta water if the mixture is dry.
- Add in the fresh herbs and turn off the heat. Toss everything together and taste to check for seasoning. Plate the pasta on a serving dish and either dollop with the burrata or cut it in half or quarters and lay it on the top. Add a drizzle of the olive oil and a few sprigs of basil. ENJOY!
