Fill a large pot with at least 4 litres of water and bring to a vigorous boil. Add 1 tablespoon coarse salt once boiling.

Bring water to a boil

Add spaghetti and cook until al dente according to package instructions minus about 30 seconds (typically 8–10 minutes depending on brand). Reserve 1.5 cups (360 ml) of the starchy cooking water before draining.

Cook spaghetti

If using large tomatoes: score an X on the bottom, blanch in boiling water 20–30 seconds, transfer to ice water, then peel, core and roughly chop. If using cherry tomatoes: halve them. Place chopped tomatoes in a large mixing bowl and lightly mash with the back of a spoon so they release some juice but remain chunky.

Prepare tomatoes

Add 1 teaspoon salt, 1 teaspoon freshly ground black pepper and 1/4 tsp red pepper flakes (if using) to the mashed tomatoes. Thinly slice or mince the garlic cloves and finely chop the shallot (if using); add them to the tomatoes. Add the basil leaves (reserve a few for garnish) and gently toss. Let the mixture sit at room temperature for 10–15 minutes so flavors marry.

Season tomatoes

If you prefer the sauce slightly warm, heat 1 tablespoon extra virgin olive oil in a large skillet over medium-low heat, add the tomato mixture and cook gently 1–2 minutes just to take the chill off — do not break down the tomatoes. Remove from heat.

Warm gently (optional)

Add the drained spaghetti to the bowl or skillet with the tomato mixture. Toss to combine, adding reserved pasta water a small ladleful at a time (about 2–4 tablespoons at a time) until the sauce coats the pasta and reaches a glossy, slightly loose consistency. Use roughly 1/2 to 3/4 cup (120–180 ml) of the reserved water as needed.

Combine pasta and Checca

Sprinkle the grated Pecorino/Parmesan over the pasta and drizzle 1 tablespoon extra virgin olive oil. Toss vigorously for 30–60 seconds to emulsify the cheese with the starchy water and oil, creating a silky finish. Taste and adjust seasoning with salt and pepper.

Add cheese and olive oil

Divide among warmed plates or bowls, garnish with reserved basil leaves and an extra grating of cheese and a final drizzle of olive oil. Serve immediately.

Serve

spaghetti

coarse salt (for pasta water)

extra virgin olive oil (for finishing and pan)

ripe tomatoes (or cherry tomatoes)

fresh basil leaves

garlic cloves

shallot (optional, finely chopped)

salt (to season tomatoes)

black pepper (freshly ground)

red pepper flakes (optional)

freshly grated Pecorino Romano or Parmesan

extra virgin olive oil (to finish)

Spaghetti alla Checca

Make Spaghetti Alla Checca Recipe in just 30m. or Spaghetti Carbonara?

Spaghetti Alla Checca Recipe

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