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The simplest recipes are often the best. Not to say that complicated food can’t be delicious, because of course it can. But I leave that to the restaurateurs, and thank them for the effort! But for me, and I think for most home cooks, utterly simple yet fantastic dishes are the goal. This checca sauce with spaghetti (pasta alla checca) qualifies.
When you need dinner in a hurry and you’re lucky enough to be in the peak of tomato season, this is the easiest (and I would argue most delicious) pasta recipe there is! Dinner on the table in 15 minutes. (You can also make your own pasta with this easy food processor pasta dough.) And if you have a hearty appetite, this is wonderful served with a hunk of Cheesy Garlic Bread!
It is a raw pasta sauce made by combining summer superstar ingredients like vibrant and sweet heirloom tomatoes, delicately spicy young garlic, the minty licorice sparkle of fresh basil, creamy fresh mozzarella and briny olives, then toss them with hot, freshly cooked pasta and voilà, a king’s dish!
More Recipes with Ripe Tomatoes
More Must Try Pasta Recipes
- Pancetta Pasta
- Chicken Broccoli Pasta
- Steak Pasta
- Pasta Aglio e Olio
- Tuna Pasta (with another no cook sauce)
Checca Sauce with Spaghetti
Video
Ingredients
- 12 ounces spaghetti
- 1/4 cup extra virgin olive oil or more
- 2 cloves fresh garlic minced
- 4 large heirloom tomatoes any variety, cut into bite size chunks
- 24 pitted kalamata olives or a mix of green and black, coarsely chopped
- 8 ounces fresh mozzarella cut into bite size chunks
- salt and freshly ground black pepper
- a handful of basil leaves thinly sliced
Instructions
- Cook pasta according to package directions.
- Meanwhile, combine remaining ingredients, except basil, in a large bowl (large enough to hold the pasta too) and gently stir to combine.
- Season raw sauce to taste with salt and freshly ground black pepper.
- When pasta is al dente, scoop the pasta directly over the sauce and gently toss to combine.
- Add more olive oil, salt and freshly ground black pepper to taste. Sprinkle basil slices over the top and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fresh, easy, delicious, and beautiful — the caprese version of spaghetti! Marissa, this is my absolute favorite way to use our garden heirlooms at their peak of summer ripeness. I’m only sorry it took me a few years to leave you a comment telling you how much we love your recipe for checca sauce.
aww…you made my day, Kim! Such a sweet comment. Thank you for coming back to let me know!!
I ADORE this idea, Marissa. I think I’ve made something similar at home before, but I didn’t realise it was ‘a thing’!
I certainly didn’t know it was called checca sauce, so thank you for teaching me! Delicious!
My pleasure, Helen!
This is one of the best things to do with summer tomatoes! I’m totally craving this pasta now!
Come on over, I’ll make you a bowl! xo
I am a huge fan of simple, delicious and satisfying meals…and this checks all the boxes! Plus – it’s beautiful to boot! Love it, Marissa! Pinned!
Such a sweet comment. Thank you, Annie!
I’ve never heard of ‘checca’ before, but I do know that all of this sounds divine! Plus, how fun is it to say ‘checca’?? If only I had this in front of me right now!! Love all those gorgeous colours and especially that cheese 😉 Pinning! XO
checca, checca, checca!! It really is fun to say. 😉 Thanks, friend!
Although I do like making some sophisticated/whimsical/odd etc meals (Just cause it’s a fun), I agree there’s nothing better than a simple dish like pasta and cheese, a vegetable salad, or even bread&oil. You’ve got a very delicious dish here, Marissa. It’s a quintessence of the best summer pasta, I think.
Thanks, Ben! I’m all about simple and delicious when it comes to cooking!
Hi Marissa! Fresh is always the best bounty of summer! We are enjoying corn and tomatoes and peppers! Oh, and fresh herbs! Our figs are just starting to ripen and we will have an abundance! The birds get most of the blueberries 🙁 but they leave the figs alone. Did you see that Nagi’s Mum has started a blog ? Recipe Tin Japan! She posted about it today!!
Hi Dorothy! I admit a twinge of jealousy over that garden of yours! Fresh figs!? One of my favorites…do you eat them whole or cook with them or both?
I’m really excited about Nagi’s mom’s blog – we’ve been experimenting with some Japanese dishes regularly and I can’t wait to try some of the recipes she’s already posted!
I totally agree – simple dishes are often the best! Especially when you’re working with top-quality ingredients like in-season heirloom tomatoes…yum! This looks like the perfect summer supper for two, especially with the addition of mozzarella…no way could I say no!
Thank you, Faith!! xo
This is heavenly Marissa! And not just because I am tired of winter food 😛 BTW I saw your PB cookies and I really need to give those a go too! 😀
Thank you, Lorraine! I’d love to make you a batch of those PB sandwich cookies! If you end up making them, I’d love to hear how it goes. xo
Marissa you are on a roll with GREAT summer recipes.
Sometimes the simplest combinations are overlooked.
How can anyone justify eating processed quick meals with a recipe like this is just minutes away.
Thanks
Wow, Tom – thank you!! And I agree completely – it’s amazing what delicious things you can whip up with peak ingredients!!