Pasta Alla Checca

Ironically, Pasta Alla Checca was nowhere to be found on our plates or in any eatery during our travels to Italy. In fact, I didn't even

 learn about it until after we returned home.

I needn’t have searched for it on any trattoria’s menu, it would not have been there, hinting at its true nature as a humble home staple rather than a restaurant darling. This dish is the epitome of a swift and straightforward meal, thrown together by Italians on a weeknight, in the waning moments of a sweltering summer day when the mere thought of a prolonged cooking session would send anyone reeling - even an Italian.

Jump To Recipe

But please, don't be turned off or misled by it’s simplicity—bland or boring, this dish is not. Afterall, who but the Italians have mastered the art of turning the minimal into the magnificent. Consider the likes of Cacio e Pepe or Carbonara: each just a handful of simple ingredients yet often listed among people’s “last meals.”

Pasta Alla Checca—pronounced "keh-ka"— holds its own in this esteemed company. Born in Rome but beloved all across Italy, it shines brightest in the sultry peak of summer when tomatoes are at their most voluptuous and the air is too thick to bear the thought of a heavy meal.

Watch The Video Here:

Italians cherish their "no cook sauces," which they save for the oppressive days of summer, and among these, Alla Checca stands out. It uses a generous pound and a half of fresh tomatoes - which is fantastic because these babies are IN YO FACE this time of year. They’re so vibrant and front and center that our local farmer’s market might as well be renamed the tomato market.

Sonoma County Farmer’s Market in August

Local Sonoma County Tomatoes

A rainbow of local cherry tomatoes in Sonoma County

And so, Pasta Alla Checca becomes the answer no matter the question when summer is in full swing. Impossibly easy, it’s a dish of speed and simplicity—the “sauce” (if one can call it that) is ready before your pasta even has time to reach its perfect al dente.

All you need are the juiciest, ripest tomatoes you can find—I suggest an eclectic mix of sizes and varieties for the best flavor—coupled with