A fresh and easy-to-make pasta recipe from Rome.
Spaghetti alla checca is a simple but tasty authentic vegetarian Italian pasta recipe from Rome. It's fresh and easy to make and perfect for warm weather meals! I served mine with burrata. But, you can make it without for a vegan or dairy-free version.
Spaghetti alla checca con burrata
I found this simple but delicious spaghetti alla checca recipe in a huge Italian cook book I have. It has 5,000 regional recipes, not all pasta! However, when I searched for this recipe online (in Italian, of course!), I found some different versions!! Very common, I know, with many Italian recipes. The thing is that each version of pasta alla checca claims to be the original recipe from Rome!! So which is the original version?
I’m afraid I don’t know! However, since some are almost identical to vermicelli di Positano but made with mozzarella like pasta Caprese, I decided to go with the version in my cookbook.
So, unlike some recipes you may find called pasta alla checca, this one isn’t served cold or made with marinated raw herbs and veggies. Instead, you need to do a little cooking. But, the cooking is minimal, which makes this a great recipe for summer and weeknights.
Why is this recipe called alla checca?
Apparently, this recipe dates back to the 60s and 70s. At least, that’s when the earliest published recipes with this name appeared. There are different hypothesis on what ‘alla checca’ means. Some say it was the name of a restaurant , ‘la sora checca’, which doesn’t exist anymore. Others say it refers to a woman called Francesca, checca being a diminutive form of the name. And, there are other theories!
What is burrata?
The only addition I made to this delicious Roman recipe was to serve my spaghetti alla checca with burrata! Since mozzarella is included in some versions, I thought burrata would be a delicious addition. It was!!!
Burrata is one of the most famous cheeses in Puglia (Apulia), Southern Italy. If you like mozzarella but have never tried burrata, I suggest you get your hands on some asap! Many Italian grocers sell it and it can even be bought online!
Burrata has a rich buttery flavour, hence the name
Burrata is usually made by hand. The outside of this deliciousness is mozzarella. It even looks like a soft mozzarella. But, the inside is stracciatella cheese and cream. This cheese has a rich buttery flavour, hence the name , and is absolutely divine eaten in a salad with tomatoes or used in cooking. I also love it with pasta and on pizza! Those of my readers who have eaten burrata will understand what I’m on about!
The pasta.
Spaghetti alla checca is most often made with….spaghetti! But I’ve seen other recipes with short pasta like penne or rigatoni, as well as farfalle or fusilli. I used spaghetti I got when I visited Gragnano near Naples in June. This spaghetti was made by an artisan pasta company called Pastificio Sorrentino. Pastificio means pasta maker in Italian!
This company produces 2 ranges of pasta. One is sold under the L’Oro di Gragnano label and is a certified Pasta di Gragnano IGP. The other is an organic pasta range made with organic durum wheat semolina and it’s sold under the L’Anima di Gragnano label. The former is the type of pasta I used for my spaghetti alla checca.
You can read all about what Pasta di Gragnano IGP means in my post about my visit to Gragnano. But in short, Gragnano is a town near Naples. It’s been a centre of dried pasta production for about 500 years!! Pasta with the Pasta di Gragnano IGP certification is made under strict production and ingredient quality regulations imposed by the EU. It’s like saying DOC for wine!
Other ingredients in this spaghetti alla checca
Apart from the spaghetti and the burrata, this vegetarian pasta recipe includes just a few ingredients. Firstly, you need some pitted olives. I used olives from Liguria called taggiasca olives. These delicious olives from the Alpes-Maritimes area are also known as cailletier. They are the olives the French use for salad Niçoise.
In addition to the olives, this version of spaghetti alla checca has fresh parsley and basil, as well as fennel seeds. The last ingredient is the tomatoes. It’s best to choose deep red ripe tomatoes. I prefer smaller types but not cherry tomatoes. I used piccadilly tomatoes from Sicily. But, you can use San Marzano or other sauce tomatoes.
Making this spaghetti alla checca.
As I mentioned above, this is a pretty fast recipe to make. In fact, it takes about as long as boiling the water and cooking the pasta does! The burrata is added just before serving and cut open in the serving dish. This cool creamy cheese adds a lot flavour and texture to this spaghetti alla checca! However, for a vegetarian or diary free version, leave out the burrata! It will still be delicious!
If you do try this Roman pasta recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.
Your feedback means a lot to me!
Buon Appetito!
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Spaghetti alla Checca Recipe from Rome
Ingredients
- 400 g spaghetti (14oz) I used spaghettoni from pastificio Sorrentinno, Gragnano
- 400 g tomatoes (14oz) fresh and ripe. I used piccadilly tomatoes from Sicily
- 100 g pitted olives (3.5oz) I used taggiasca olives
- ½ teaspoon fennel seeds
- 1 handful fresh basil
- 1 handful fresh parsley
- 3-4 tablespoon extra virgin olive oil
- 1 burrata (fresh)
- salt for pasta and to taste
- Freshly ground black pepper. to taste
Instructions
Cut the tomatoes into cubes and leave them in a colander to naturally lose some of their water, without removing the inner flesh with the seeds.- Chop the parsley and tear the basil leaves into pieces. Roughly chop the pitted olives.
Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
Heat the olive oil in a frying pan or skillet. Let it heat gently, over a very low heat for about a minute. Add a tablespoon of chopped parsley, 4-5 chopped basil leaves and a pinch of fennel seeds and the olives
After a minute, add the chopped tomatoes to the mixture. Stir, season with salt, cover and cook slowly, over low heat for 10-15 minutes.
Turn off the heat and season with a generous amount of freshly ground pepper. Add some more chopped fresh parsley and basil. Let the sauce rest while you cook the pasta. It helps to enhance the flavours!
Throw the spaghetti into the boiling salted water and cook al dente according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain it.
Add the pasta to the sauce while it is still very hot. If the sauce seems dry, add some of the pasta cooking water or another couple of tablespoons of oil. If using a serving dish as I did, turn the pasta alla checca out into a serving bowl and then add the burrata. Sprinkle with more fresh parsley and basil. Serve immediately!
Notes
Nutrition
Other pasta recipes from Rome
If you are interested in learning how to make homemade pasta and different types of gnocchi, check out my shop page for some great video online courses from my friends in Rome! Nothing beats learning to make pasta from Italians! Plus while you’re there why not order a copy of my autumn/winter pasta recipes cookbook!?
Fred Ortoli says
I made this for dinner on this hot summer day and it was delicious. Very simple, light and flavorful. I used fresh basil, oregano, rosemary and thyme as I did not have fresh parsley. I love your recipes and am slowly working my way through many of them.
Jacqui says
Thanks so much for your comment Fred. I'm so pleased to hear you like The Pasta Project recipes and very glad you enjoyed this Roman pasta dish. I agree it's fresh and light and perfect for hot day!
Moop Brown says
Yum- this pasta looks incredibly flavorful and delicious! Definitely a meal I want to try.
Ksenia @ At the Immigrant's Table says
Burrata just makes everything tastes INCREDIBLE, and this pasta is no exception. Plus the inclusion of fennel seeds is so unique! Can't wait to make this.
Ramona says
I love how simple this recipe looks and I love how you included the burrata! The whole recipe sounds and looks delicious and I can't wait to make this. Thank you for sharing!
Heidy says
Good morning! First off, I just want to say I enjoy your authentic pasta recipes! I haven't tried one I haven't liked! Secondly, I was very impressed with the flavors in this recipe and enjoyed it. Thanks for posting specific easy to follow instructions and tips! That made life so much easier. Have a great Sunday!
Heidy
Tammy says
Oh gosh this looks and sounds marvelous! I've never had burrata though I've heard so much about it. I have to make this soon...a perfect, simple pasta dish for any night of the week!
Veronika says
This pasta recipe looks absolutely delicious! Definitely need to try to make it soon!
Leslie says
No matter where this recipe originated from, it is sure to be a hit with any pasta lover! Incredible!!
GUNJAN C Dudani says
I must try this spaghetti recipe. I am intrigued. Looks so beautiful and appetizing.
Anna says
Tried this pasta recipe couple of days ago for dinner and it was such a hit with the whole family! It is quick and easy to prepare, and it is full of flavour!
Bernice says
So many of these dishes seem so simple but have so much flavour. Using amazing ingredients is key. Burrata makes everything better!
Geetanjali Tung says
It's been long I am looking for such recipe. This spaghetti looks great. Love this is so easy-to-make. Great share!
Matt says
what is the name of the cookbook?
Jacqui says
Hi Matt, the book I took this recipe from is called 'La Cucina Regionale Italiana' by Alessandro Molinari Pradelli ISBN 978-88-541-5770-5
Sara says
This looks way better than anything you can get at a restaurant! So much flavor, but your recipe seems so easy to follow. I have been looking for recipes to make with my 9 year old. We agree this one is on the meal plan!
April says
It can't get any more authentic than this, can it? That burrata on top must be simply amazing. Definitely the pasta recipe I would love to try.
Jordan says
I'm always looking for new pasta recipes to add to my arsenal! The char on those tomatoes is drool-worthy. I'm adding this to our meal plan for this week!
Maryjane says
I made this last night, It was great. The pasta was full of flavor and adding the burrata gave it that creamy delite. We also had branzino with it.
Thank you for your site, I'm not Italian but my husband is, so I try to find original Italian recipes for him to enjoy.
Claire | The Simple, Sweet Life says
We love a good pasta dish in this household, so I can't wait to add this to one of our weekly menus! It looks absolutely delicious.
Amy says
I love the flavor combo you used in this recipe—especially the burrata! This recipe looks so fresh and delicious I can’t wait to give it a try!
Lathiya says
TRying spaghetti is in my to-do list for a long time. This recipe looks perfect to start with. The spaghetti looks fabulous.