Sarah’s Pasta Alla Checca

So this is the perfect time of the year to make this dish. End of summer/early fall are when Basil and Tomatoes are at their finest! I don’t know about you, but I always have a hard time saying good-bye to the long warms days of summer and hello to the cooler crisp weather of fall, but this is the best way that I can think of!

According to Wiki, “Pasta Alla Checca is an Italian pasta dish using fresh, uncooked tomatoes, basil, fresh mozzarella, olive oil, garlic, salt and pepper, typically prepared in the summer with fresh ripe tomatoes.”

I actually don’t follow its definition to the T to be honest. I had stumbled upon this when I was watching Giada De Laurentiis on Food Netword years ago and couldn’t remember the recipe exactly when I went to make it later on that week. Any who, when I did make it the best I could, Mikey and the roommates raved about it! They could not get enough and it yielded more than enough to pack for lunch for ALL four of us the next day! Talk about more bang for your buck! Well enough of that, on with the recipe!!!


1 Cup Green Beans; trimmed and cut into bite sized pieces

4 Roma Tomatoes; torn into chunks or roughly chopped

3 Cloves Garlic; crushed and minced

2 Tbsp Fresh Basil; torn into pieces

3 Tbsp Extra Virgin Olive Oil; don’t skimp and get a good kind of oil

Salt & Pepper

1 Box Pasta; I used Mostaccioli from Barilla

Tear or roughly chop your tomatoes and put into a large bowl.

Tear up your basil and add that to the tomatoes.

Smash and mince your garlic and throw that in the mix as well.

Add your olive oil, then mix it all together very well.

Let the mixture muddle at room temperature so each of the flavors blend into the olive oil and get “happy” as they say on Food Network lol.

In the meantime trim and cut your green beans up.

Heat some olive oil in a small skillet over medium heat and throw in a clove of minced garlic. Also bring a large pot of salted water to a boil and cook your pasta at the same time.

After a minute when the garlic is fragrant, stir in your green beans. Saute for 5 minutes.

Once your beans are tender, mix them into the tomato mixture.

Grate 1/4 Cup of parmesan cheese.

And by now, your pasta should be done… strain and toss in your bowl with the tomatoes!

And voila! You have your self a lovely dinner that only took 20 minutes and is not to mention heart healthy! Yay!

Now I hate to cut this short but Mikey is getting impatient and wants to go do something so later on when I get home I will post about my homemade white bean dip and fresh out of the oven pita chips! YAY!

In the meantime here are a couple of teasers!

And my Mountain Lion says “Meow”

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