Total Time: 20 minutes and less

Pasta alla Checca is a typical Roman dish, with popularity expanded all over Italy with some variations. The name of the recipe lost, even to many Romans. It was probably from the name of the originator, a woman named Checca.

It’s a very simple, appetizing and quick pasta dish, attesting to the fact that good doesn’t have to be complicated. It can be also served as a cold pasta salad,  more appropriate in the warm summer days. In that case cool the pasta with running cold water.

It calls for caciotta romana, a fresh sweet semisoft cheese. Use something similar, in case. Before you think of it, no grated cheese please-parmigiano or other.


Ingredients for 4 people:

  • 3/4 pound farfalle or short pasta
  • 6 ounces mozzarella
  • 6 ounces caciotta romana (or similar)
  • 6 ounces tomatoes
  • 6 or more basil leaves
  • 1/2 cup olive oil
  • salt and pepper



In a large clay pot put cheeses cut in small cubes and tomatoes, pulp only, cut same size. Tear by hand basil leaves. Add oil, salt, pepper. Warm up pot gently.

Pour cooked drained pasta into pot and mix well. Cheeses will only melt partially. Add more oil if necessary.

Wait a couple of minutes for flavors to blend before serving


Note: Short pasta more appropriate for pasta alla Checca, definitely in the cold pasta salad version. San Marzano tomatoes 0r pomodorini, a small kind of tomatoes are also good. Some vary the proportion of the cheeses.

pasta won’t be and is not meant to be smoking hot. A  recommended way to warm up the dish is to sit it on top of pot with the pasta boiling for a couple of minutes. Advice with the risk of water boiling out  If you don’t have a clay pot, use a bowl, but warm it up somehow, so that the dish won’t be too cold.

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