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Ingredients
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Pasta & cooking
Checca sauce (fresh tomato, basil, garlic)
Finishes & garnish
Method
Pasta & cooking
Bring water to a boil
Fill a large pot with at least 4 litres of water and bring to a vigorous boil. Add 1 tablespoon coarse salt once boiling.
Cook spaghetti
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.
Checca sauce (fresh tomato, basil, garlic)
Prepare tomatoes
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.
Season 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.
Warm gently (optional)
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.
Finish & combine
Combine pasta and Checca
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.
Add cheese and olive oil
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.