The Pasta Alla Checca is a Roman first course meal typically eaten hot or cold—the perfect recipe for the summer, full of genuine flavors from our Bel Paese! In our version, we wanted to add the richest and creamiest touch of burrata to the Pasta Alla Checca, replacing the classic mozzarella recipe. Just like many recipes of the Roman tradition, (such as garlic oil spaghetti and the legendary mad), the Pasta Alla Checca is made with a few simple ingredients that is artfully combined to obtain maximum taste! Its’ fresh and delicate flavors will please the whole family!
Sedanini Rigati: 320 g
Cherry Tomatoes: 350 g
Burrata: 200 g
Roman Caciotta: 200 g
Salt: 3 g
Black Pepper: 1 g
Basil: To Taste
Extra Virgin Olive Oil: 40 g
To prepare the Pasta Alla Checca, first boil water in a saucepan, add salt, then pour in the Sedanini. Once the pasta is cooked al dente, drain it, and transfer to a bowl. Season the pasta with a little bit of extra virgin olive oil to prevent it from sticking and let it cool down.
After seasoning, cut the burrata into strips and dice the Roman Caciotta. Proceed to cutting the cherry tomatoes into quarters, then place them in the same bowl where you have warmed the pasta and add the burrata and diced Roman Caciotta. Finally, mix the cherry tomatoes and chopped basil all together and top it off with salt and pepper. Your Pasta Alla Checca is ready to be enjoyed!
The Pasta Alla Checca can be kept in the fridge in an airtight container for a maximum of 2 days. Freezing is not recommended.
The traditional recipe of Pasta Alla Checca is made with a few simple ingredients, but if you want to create your own version, try adding diced grilled seasonal vegetables!