Spaghetti a la Checca

Spaghetti a la Checca


  • 1 (1 6-ounce) box spaghetti
  • 5 plum tomatoes, seeded and cut into ¼-inch dice
  • ¼ cup packed fresh basil leaves, stacked and thinly sliced
  • 2 cloves fresh garlic, minced
  • 1 ¼ cups extra-virgin olive oil
  • ½ teaspoon fine sea salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste

Cook the pasta in a large pot of boiling heavily salted water until al dente, according to package directions. Drain, rinse in cold water, and set aside. While the pasta is cooking, place the chopped tomatoes, sliced basil, and minced garlic into a medium bowl. Add the olive oil to cover the tomatoes. Add the salt and pepper. Place the spaghetti into a large serving bowl. Pour on the tomato mixture. Use tongs to mix well. Season with more salt and pepper as needed. Serve warm or at room temperature.

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Recipe by Susie Fishbein