Checca Recipe

Cook pasta

Bring a large pot of salted water (about 1 tbsp salt per 4–5 L) to a rolling boil. Add spaghetti and cook until just shy of al dente (per package minus 1–2 minutes). Reserve 1 1/2 cups pasta cooking water, then drain and set aside.

Prepare proteins

While pasta cooks, pat chicken pieces and shrimp dry. Season chicken and shrimp with 1 tsp kosher salt and 1/2 tsp black pepper. In a large skillet over medium-high heat, add 1 tbsp olive oil. Sear chicken in a single layer for 3–4 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer chicken to a plate. Add another 1 tbsp oil to the skillet and cook shrimp 1–2 minutes per side until pink and opaque. Transfer shrimp with chicken to the plate and keep warm.

Roast garlic

Preheat oven to 400°F (200°C). Slice 1/4–1/2 inch off the top of each garlic head to expose cloves, drizzle with 1 tsp olive oil, wrap loosely in foil, and roast on a baking sheet for 30–35 minutes until cloves are soft and golden. Let cool, then squeeze roasted garlic cloves into a small bowl and mash to a paste.

Cook tomatoes

In the same large skillet used for proteins, add 2 tbsp olive oil over medium heat. Add quartered plum tomatoes, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes. Cook, stirring occasionally, until tomatoes begin to break down and release juices, about 8–10 minutes.

Finish sauce with feta

Add roasted garlic paste to the tomatoes, then pour in 2 tbsp white wine (or chicken broth) and 1 tbsp lemon juice. Stir and simmer 2–3 minutes. Reduce heat to low and stir in crumbled feta (6 oz) until it melts into a loose, slightly chunky sauce. If sauce is too thick, add 1/4–1/2 cup reserved pasta water to reach desired consistency. Taste and adjust seasoning with remaining salt and pepper and up to remaining red pepper flakes if desired. Stir in 1 cup torn basil leaves just before combining with pasta.

Make basil oil

While tomatoes cook, combine 1 cup packed fresh basil leaves, 6 tbsp extra-virgin olive oil, and 1 tsp lemon zest (optional) in a blender or immersion blender cup. Blitz until smooth and bright green (about 30–60 seconds). Strain through a fine-mesh sieve if you prefer a clear oil. Season to taste with a pinch of salt.

Combine pasta and sauce

Add drained spaghetti to the skillet with the feta-tomato sauce. Toss gently over low heat to coat, adding reserved pasta water a tablespoon at a time as needed to emulsify the sauce and make it silky (use 1/4–1/2 cup). Add cooked chicken and shrimp and toss once to combine and warm through (about 1–2 minutes).

Plate and finish

Divide pasta among 4 plates. Drizzle each portion with 1–1 1/2 tbsp basil oil. Garnish with the remaining 1/2 cup fresh basil leaves (torn), an extra crumble of feta if desired, and a grind of black pepper. Serve immediately.