Description

This Tomato and Mozzarella Pasta (Pasta alla Checca) shines with its fresh flavors. With cherry tomatoes, creamy mozzarella, and fragrant basil, it’s an easy-to-make dish suitable for a quick dinner or a comforting meal.

Ingredients

Scale

1 pound cherry tomatoes, halved
8 ounces fresh mozzarella, cut into bite-size chunks
3 cloves garlic, crushed or thinly sliced
1 large lemon, zested and juiced
1/3 cup extra virgin olive oil, plus more for drizzling
1 teaspoon dried oregano
1/2 cup fresh basil leaves, loosely packed, torn
salt and pepper, to taste
16 ounces spaghetti noodles
freshly grated parmigiano reggiano or pecorino romano, to taste
extra-virgin olive oil, for drizzling

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Instructions

In a large bowl, mix together the halved cherry tomatoes, mozzarella, and garlic. Add the lemon zest, lemon juice, olive oil, and dried oregano. Season with flaky salt and pepper. Stir well and let marinate.
Bring a large pot of water to a rolling boil. Salt the water generously and add the spaghetti. Cook according to package instructions until al dente, and reserve ½ cup of pasta water before draining.
Drain the pasta and add it directly to the bowl with the sauce. Toss well with a few spoonfuls of the reserved pasta water. Add more pasta water if necessary until well coated.
Tear fresh basil over the dish and gently mix it in. Taste and adjust seasoning as needed. Serve right away with grated Parmesan or Pecorino Romano and a drizzle of olive oil.

Notes

For best flavor, let the tomato and mozzarella mixture marinate for at least 15-30 minutes before combining with the pasta.
If you’re short on time, you can skip the marination step, but the flavors will be more vibrant with it.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 420mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 17g
Cholesterol: 25mg