Pasta alla Checca is a fresh and light summer dish typical of Roman cuisine. Prepared with fresh tomatoes, buffalo mozzarella, basil and olive oil, it is perfect to enjoy on hot summer days.
Blanch the tomatoes, remove their skins and seeds, cut them into wedges and put them in a serving bowl
Add the mozzarella cut into cubes and season with the 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 rest for 1 hour before serving
Italy
| 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 |
