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Pasta alla Checca

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Pasta alla Checca is a classic Italian pasta dish that uses fresh, uncooked tomatoes, basil, olive oil, garlic, sea salt, and pepper to make the sauce. The sauce is typically prepared with summer-ripened tomatoes, so is it a coincidence that we published this dish on the first day of summer? We think not!

  • Prep Time: 10m
  • Total Time: 10m


For the Pasta

  • 2 large zucchini, spiralized
  • 2 c cherry tomatoes, halved
  • 1 clove garlic, minced
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 15 fresh basil leaves, thinly sliced
  • 1/2 c extra-virgin olive oil
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • a pinch of red pepper flakes (optional)

For the Cashew Cheese

  • 1 c raw cashews
  • 1 clove garlic, minced
  • pinch of sea salt


For the Pasta

  1. Put tomatoes, garlic, thyme, rosemary, basil, olive oil, sea salt, pepper, and red pepper flakes in a large bowl and mix well. Place spiralized zucchini on top and toss until well combined.
  2. Portion the pasta into two separate bowls and set aside while you make the cashew cheese.

For the Cashew Cheese

  1. Place all ingredients in food processer and pulse until you get a consistency that resembles grated parmesan cheese. Sprinkle on top of the pasta and serve.
tastes best served at room temperture