Pasta alla Checca is a fresh and light summer dish, typical of Roman cuisine. Made with fresh tomatoes, buffalo mozzarella, basil, and olive oil, it is perfect to enjoy on hot summer days.
Blanch the tomatoes, remove the skin and seeds, cut them into strips and place them in a bowl
Add the diced mozzarella and season with garlic, olive oil, plenty of basil, and pepper
Cook the pasta al dente in plenty of salted water, pour it into the bowl, mix, and let it rest for 1 hour before serving
Italia
| Energy (kcal) | 116.01 |
| Carbohydrates (g) | 19.59 |
| of which Sugars (g) | 3 |
| Fat (g) | 2.05 |
| of which Saturates (g) | 1.02 |
| Protein (g) | 5.43 |
| Fiber (g) | 1.03 |
| Sale (g) | 0.03 |
