Description

This Tomato and Mozzarella Pasta (Pasta alla Checca) stands out for its vibrant flavors and simplicity. With fresh cherry tomatoes, creamy mozzarella, and a hint of lemon, it’s an effortless and delightful dish perfect for a weeknight dinner or a satisfying comfort 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, combine the halved cherry tomatoes, mozzarella, and garlic.
Add the lemon zest, lemon juice, olive oil, and dried oregano. Season with flaky salt and black pepper, mixing well to combine. Set aside to marinate.
Bring a large pot of water to a rolling boil, salting generously before adding the spaghetti. Cook according to package directions until just al dente. Reserve ½ cup of pasta water before draining.
Drain the pasta and immediately transfer it to the bowl with the prepared sauce. Add a few spoonfuls of the reserved pasta water and toss to coat everything evenly; add more pasta water as needed.
Tear the fresh basil over the mixture and fold in gently. Taste and adjust seasoning if necessary. Serve right away, topped with freshly grated cheese and a drizzle of olive oil.

Notes

For maximum flavor, let the tomato mixture marinate for at least 30 minutes before tossing with the pasta.
Adjust the amount of salt and pepper based on your preference and the saltiness of the cheese used.

Nutrition

Serving Size: 1 serving
Calories: 500
Sugar: 4g
Sodium: 350mg
Fat: 30g
Saturated Fat: 8g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg