Capellini Checca Recipe

Boil pasta water

Bring a large pot (about 5–6 quarts) of water to a rolling boil. Add the coarse salt (about 1 tbs) so the water tastes like the sea.

Cook capellini

Add 12 oz capellini to the boiling water and cook until al dente — follow package time but remove 1 minute earlier (typically 3–4 minutes). Stir gently to prevent sticking.

Reserve pasta water

Just before draining, reserve 3/4 to 1 cup of the starchy pasta cooking water. Drain the pasta and set aside briefly.

Prepare tomatoes

While the pasta water heats, core and seed the tomatoes. To do this quickly: cut each tomato in half across the equator, squeeze or scoop out seeds and gel, then dice the flesh into roughly 1/2-inch pieces. For a smoother checca you can peel them by blanching 15–30 seconds and shocking in ice water before dicing, but this is optional.

Combine base ingredients

In a large mixing bowl combine the diced tomatoes, 4 tbs extra-virgin olive oil, minced garlic (2 cloves), sliced basil (reserve some whole leaves for garnish), 1 tsp fine sea salt, 1 tsp freshly ground black pepper, 1 tsp lemon juice and optional 1/4 tsp red pepper flakes. Stir gently to combine and let sit at room temperature for 10–15 minutes so flavors meld.

Adjust seasoning

Taste the checca and adjust salt, pepper, lemon, or olive oil as needed. The tomatoes should be bright, slightly seasoned, and lightly dressed — the sauce is raw and fresh.

Toss pasta with checca

Return the drained capellini to the empty warm pot (off the heat) or a large mixing bowl. Add the checca sauce and toss gently to combine. If the mixture seems dry or the pasta clumps, add reserved pasta water 1–2 tbs at a time until the sauce lightly coats the strands (you will likely use 2–6 tbs).

Add finishing touches

Drizzle 1 tbs extra-virgin olive oil over the tossed pasta and add 1/2 cup freshly grated Parmigiano-Reggiano or pecorino if using. Toss gently again. Adjust seasoning if necessary.

Plate and garnish

Divide the capellini checca among 4 warmed bowls. Top each portion with reserved whole basil leaves and a light grind of black pepper. Serve immediately so the pasta remains tender and the checca stays fresh.