This simple, no-elaborate-sauces pasta is actually one of the most popular summer recipes in Italy. It’s easy and quick to prepare, but, as with most Mediterranean dishes, incredibly delicious. There is no explanation of why it’s called “pasta della checca” (translated as “Queer’s pasta”). Still, this typical for Rome cuisine dish, is well known and loved by many.
The traditional recipe calls for tomatoes, mozzarella, basil and olive oil. This is our variation – enriched with a handful of capers, yellow-orange cherry tomatoes from my mom’s garden and some freshly ground mixed pepper. You may substitute the ordinary mozzarella with ciliegine (baby mozzarella) as we did, or use mozzarella di bufala (Buffalo mozzarella). You can add some olives, too.
Preparation time: 15 minutes
350g pasta, (preferably small sized – farfale, fusilli etc.) 150g cherry tomatoes 150g mozzarella Small handful of fresh basil leaves 4 tbsp extra virgin olive oil 4 tbsp capers Sea salt
Freshly ground mixed pepper
Cut the cherry tomatoes in halves, and if you use the large balls of Mozzarella, cut them into small cubes, too. Mix all the ingredients, add the olive oil and set aside. Cook the pasta in slightly salted water and make sure to follow the time reference written on the package.
Once the pasta’s cooked, mixed it with the rest of ingredients and serve. It couldn’t be easier! This pasta recipe is equally good eaten hot or cooled.