pasta alla checca

Pasta alla Checca: the cold pasta dish typical of the Roman tradition

Pasta alla checca is a cold pasta dish typical of the Roman tradition. Ideas for office lunch? A fresh snack? Or an aperitif pasta? This dish is ideal for any situation. A great classic of traditional Roman cuisine that lends itself to any occasion with taste and simplicity.

Let’s find out more.

Pasta alla checca: a bit of history

Pasta alla checca is a typical summer dish of the Roman tradition. The origins of the name are still certain. In fact, for some it derives from the name Francesca, which in Rome is called Checca, perhaps the cook who created the dish. Others, however, refer to the origin of the use of refrigerating food in the icebox, the so-called “checca”: for this reason this name for the cold pasta. Still others believe that it derives from the Roman custom of also using fennel seeds. The rumors generally trace the dish back to the 60s and 70s. According to some, the authorship is to be referred to a tavern in Via dei Coronari in the year 1972. However, a nationally renowned gastronomy, Veronelli, already spoke of it in several recipe books. In fact, in one of his publications, in 1968, he appreciated this cold dish seasoned with green olives stuffed with red pepper. 

Pasta alla checca: Roman tradition

As we have said, this dish is a typical summer recipe of the Roman tradition, widespread throughout Italy for its ease of execution. The dish, by its very simple nature, acquires greater flavor thanks to the choice of quality ingredients. For this reason, it’s the perfect recipe to taste the genuine flavors of Italy. Like many traditional Roman recipes (arrabbiata or spaghetti with garlic, oil and chilli pepper), pasta alla checca is made with few but simple ingredients. In fact, the mix of flavors is delicious and versatile: it can be served as a first course but also as an appetizer, as an aperitif but also as a quick meal to take to the office.

Moreover, for this type of dish, short pasta is preferred (we have used thimbles) because it allows the ingredients to slip into it. There are various versions of this plate, we offer you the one that has been handed down to us by our grandmothers.

Pasta alla Checca: Recipe


240g pasta (ditali)

250g cherry tomatoes 

250g mozzarella




Extra virgin olive oil


Preparing time 20 min

Cooking time 10 min

Serves 2


To prepare this dish, first of all, boil the water in a saucepan, salt and pour the pasta. In the meanwhile, cut the mozzarella into cubes. 

After that, wash the tomatoes under fresh running water and cut them into quarters. Subsequently, put them into a bowl with a chopped clove of garlic, extra virgin olive oil, salt, pepper and basil. 

Drain the pasta al dente e move it in the bowl. 

Then, add the mozzarella and mix well everything. 

Remember to remove the garlic. 

Your pasta is ready to be eaten! You can also serve it cold.

Enjoy your Pasta alla Checca!

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