Pasta alla Checca

Name: Pasta alla Checca
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Roman Italian
Ingredients: 12 ounces short pasta, such as rigatoni or fusilli; 3 cups cherry tomatoes, halved; 2 cloves garlic, finely grated; 1/4 cup extra-virgin olive oil; 8 ounces fresh mozzarella, torn into bite-size pieces; 1/2 cup fresh basil leaves, torn; 1/4 teaspoon red pepper flakes; 1 1/2 teaspoons kosher salt

The Roman trick here is a raw tomato sauce rested with garlic and olive oil, which gives the tomatoes time to turn juicy and aromatic without ever heating the kitchen. It works beautifully at home…

Ingredients

12 ounces short pasta, such as rigatoni or fusilli
3 cups cherry tomatoes, halved
2 cloves garlic, finely grated
1/4 cup extra-virgin olive oil
8 ounces fresh mozzarella, torn into bite-size pieces
1/2 cup fresh basil leaves, torn
1/4 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt

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