Checca Sauce with Spaghetti

Get creative with this simple dish: try other fresh herbs, spice it up with some minced jalepeno or serrano pepper, use Parmesan or chèvre instead of mozzarella.
Course Main Course
Cuisine Italian
Keyword date night, easy, quick, summer, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Author Marissa Stevens


  • 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


  • 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.