Go Back
–+ servings
spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background

Pasta Alla Checca Easy Meatless Spaghetti Recipe

Grace Stewart
Pasta Alla Checca is a Roman meatless pasta which is super easy and delicious! Featuring a no cook pasta sauce which is great on hot days, you can have this on your table in about 15 minutes!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Italian
Servings 2 people
Calories 907 kcal

Equipment

  • 1 large bowl to add sauce ingredients and combine the pasta and sauce
  • 1 large pot to cook the spaghetti

Ingredients
  

  • ½ lb spaghetti cook according to package directions estimated around 10 minutes

Sauce Ingredients

  • 2 cups chopped tomatoes use ripe tomatoes, roughly 2 small - medium sized tomatoes
  • ⅓ cup extra virgin olive oil
  • 4 each Thai chilies minced; can sub red pepper flakes - this is optional and you can omit if you don't like it spicy!
  • 6 ea garlic cloves minced
  • ¼ cup basil leaves torn or chopped
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste

Garnishes

  • few each basil leaves torn or chopped
  • Parmigiano Reggiano  grated
  • Balsamic vinegar a splash or two!

Instructions
 

  • Begin by combining your meatless spaghetti sauce ingredients in a large bowl and stir well. The sauce ingredients include the tomatoes, olive oil, chilies or red pepper flakes (if using), and some fresh basil leaves. For easier prep, you can use a food processor to mince your garlic cloves and Thai chilies (if using). Add salt and pepper to taste.
    Mixture of diced tomatoes, garlic, salt and pepper, basil leaves and chilies
  • Meanwhile, cook the pasta in a large pot of water according to your package instructions and drain. Now add the pasta to your homemade sauce and mix well. Taste and adjust for seasoning.
    spaghetti with diced tomatoes, basil and garlic with blue tongs
  • Garnish with grated Parmigiano Reggiano, extra fresh basil leaves, and a light splash of balsamic vinegar if you fancy!
    spaghetti with tomatoes and basil leaves topped with grated Parmigiano Reggiano on a white plate with balsamic vinegar bottle and grated cheese in the background

Notes

Select ripe tomatoes for this dish.  Try to choose the best tomatoes that you can.  This dish tasted the absolute best when tomatoes are at their peak of season! 
If you have time, it's best if you can let the sauce sit for around 15 -30 minutes to let the flavors infuse.
Feel free to omit the Thai chilies or red pepper flakes if you don't like spicy food. 

Nutrition

Calories: 907kcalCarbohydrates: 122gProtein: 22gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 27gSodium: 656mgPotassium: 1059mgFiber: 8gSugar: 10gVitamin A: 471IUVitamin C: 54mgCalcium: 257mgIron: 6mg
Keyword meatless spaghetti, Pasta, raw tomato sauce, roman pasta dish
Tried this recipe?Let us know how it was!