Pasta alla Checca
A traditional Italian staple from the Lazio region featuring a vibrant mix of fresh flavors. Naturally vegetarian and high in protein, this comforting dish balances a rich, creamy cheese texture with savory, sun-ripened tomatoes. Pairs perfectly with a crisp white wine or a simple green side salad for a light summer lunch.
Ingredients
Pasta
Sauce and Toppings
Method
Cook the Pasta
Boil a large pot of salted water and cook the sedanini rigati pasta until al dente.
Drain the pasta well and transfer it to a large mixing bowl.
Drizzle with a little extra virgin olive oil to prevent sticking and let it cool until lukewarm.
Prepare Ingredients
Shred the fresh burrata into thin strips and dice the caciotta romana cheese.
Wash the cherry tomatoes under cold water and cut them into quarters.
Assemble and Serve
Add the prepared burrata, diced caciotta romana, and quartered cherry tomatoes to the lukewarm pasta.
Tear the fresh basil leaves by hand and scatter them into the bowl.
Toss all components thoroughly to combine flavors, adjust the seasoning with salt and black pepper, and serve.
Chef's Notes
Can be stored in an airtight container in the fridge for up to 2 days. Freezing is not recommended.