{"id":3902,"date":"2025-02-21T12:10:36","date_gmt":"2025-02-21T11:10:36","guid":{"rendered":"https:\/\/www.pastaliguori.com\/?post_type=recipes&p=3902"},"modified":"2025-03-04T17:21:05","modified_gmt":"2025-03-04T16:21:05","slug":"pasta-alla-checca","status":"publish","type":"recipes","link":"https:\/\/www.pastaliguori.com\/au\/recipes\/pasta-alla-checca\/","title":{"rendered":"Pasta alla Checca"},"content":{"rendered":"
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Pasta alla Checca is a celebration of summer on a plate\u2014juicy cherry tomatoes, fragrant basil, and creamy buffalo mozzarella come together in a symphony of fresh flavours. Tossed with al dente pasta and a touch of pecorino, this simple yet vibrant dish captures the heart of Mediterranean cuisine in every refreshing bite.<\/p>\n\n<\/div>\n <\/div>\n\n<\/div>\n\n\n

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Ingredients<\/h2>\n\n\n\n
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SERVES 4<\/strong><\/strong><\/p>\n\n\n

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300g Fusilli Liguori<\/p>\n\n\n

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500g Cherry tomatoes<\/p>\n\n\n

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2 Buffalo mozzarella<\/p>\n\n\n

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Pecorino cheese - as much as preferred<\/p>\n\n\n

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2 Garlic cloves<\/p>\n\n\n

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Basil leaves - as much as preferred<\/p>\n\n\n

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Extra virgin olive oil - EVOO<\/p>\n\n\n

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Salt and pepper - as much as require<\/p>\n\n\n

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PREPARATION<\/strong><\/mark>: <\/p>\n\n\n\n

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  1. Cut cherry tomatoes in half and add them to a large bowl.<\/li>\n\n\n\n
  2. Gently squeeze the tomatoes with a potato masher to get the juice out of them.<\/li>\n\n\n\n
  3. Break basil leaves into small pieces and add them to the bowl.<\/li>\n\n\n\n
  4. Add a generous amount of salt and pepper to the bowl and give everything a nice stir.<\/li>\n\n\n\n
  5. Add a tablespoon of rock salt or sea salt to a pot of boiling water and boil the pasta according to package instructions. Make sure to give it a quick stir to prevent the pasta from sticking to the bottom of the pan.<\/li>\n\n\n\n
  6. Strain the pasta, let it cool, and drizzle some EVOO to prevent it from sticking together.<\/li>\n\n\n\n
  7. Cut buffalo mozzarella and pecorino cheese into bite-sized cubes, add half of them to the tomato mixture, and mix everything until the tomatoes, the juices, and the cheese meld together.<\/li>\n\n\n\n
  8. Add pasta to the bowl and quickly mix everything to let the pasta absorb all the juices.<\/li>\n\n\n\n
  9. Add the rest of the cheeses with a finishing touch of basil. Serve and Enjoy!<\/li>\n<\/ol>\n\n\n
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      Vincenzo's tip<\/strong><\/mark>
      Plump and juicy cherry tomatoes work best, thanks to their juicy texture; however, you can also use large tomatoes when cherry tomatoes aren\u2019t handy.<\/p>\n\n\n

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