Description
This Tomato and Mozzarella Pasta (Pasta alla Checca) brings irresistible flavors together in a quick meal. Enjoy fresh tomatoes, creamy mozzarella, and vibrant basil for a delightful dinner that’s easy to prepare and sure to please.
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
Instructions
- Combine the halved cherry tomatoes, mozzarella, and garlic in a large bowl.
- Add lemon zest, lemon juice, olive oil, and dried oregano to the mixture. Season with salt and pepper, then stir and let marinate.
- Boil a large pot of salted water. Add spaghetti and cook until al dente according to package instructions. Reserve ½ cup pasta water before draining.
- Transfer drained pasta to the bowl with the marinated sauce. Add a few spoonfuls of reserved pasta water and toss until well coated, adding more if needed.
- Gently fold in the torn basil. Adjust seasoning to taste and serve immediately, topped with grated cheese and a drizzle of olive oil.
Notes
The longer you let the tomato mixture marinate, the more flavorful it becomes.
Use quality extra virgin olive oil for the best flavor profile.
Reserve extra pasta water to adjust the sauce’s consistency as needed.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 570
- Sugar: 3g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg