Tagliolini with Uncooked Tomato Sauce Tagliolini Alla Checca
Elevate your pasta night with the vibrant and fresh flavors of Tagliolini with Uncooked Tomato Sauce, known as Tagliolini Alla Checca. This no-cook tomato sauce recipe highlights the natural sweetness of ripe cherry tomatoes, complemented by fragrant basil, creamy mozzarella cubes, and a generous drizzle of extra virgin olive oil. Ready in just 25 minutes, this easy-to-make Italian dish pairs perfectly al dente tagliolini with a silky, light sauce created by tossing the pasta with the raw ingredients and a splash of reserved cooking water. Finished with a handful of freshly grated Parmesan and more basil, this dish is a celebration of simplicity and freshness—a perfect summer recipe that's as quick to prepare as it is satisfying. Serve immediately and enjoy the authentic taste of Italy in every bite!
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Recipe Information
Ingredients
- 400 grams Tagliolini pasta
- 300 grams Cherry tomatoes
- 200 grams Fresh mozzarella
- 5 tablespoons Extra virgin olive oil
- 10 leaves Fresh basil leaves
- 1 clove Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 50 grams Parmesan cheese
- 4 liters Water
Instructions
Bring 4 liters of water to a boil in a large pot. Add a generous pinch of salt once boiling.
While the water is heating, prepare the no-cook tomato sauce.
Wash and halve the cherry tomatoes. Place them in a large mixing bowl.
Finely chop the garlic clove and add it to the bowl with the tomatoes.
Tear the fresh basil leaves by hand and add them to the mixture for extra aroma.
Cut the fresh mozzarella into small cubes and keep aside.
Drizzle 5 tablespoons of extra virgin olive oil over the tomatoes and sprinkle with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Toss everything together until well combined. Let the mixture sit for 10 minutes to allow the flavors to blend.
Once the water is boiling, cook the tagliolini pasta according to the package instructions, about 2-3 minutes for fresh pasta or 7-8 for dried pasta.
Reserve 1 cup of pasta cooking water before draining the pasta.
Immediately transfer the drained pasta to the bowl with the tomato mixture and toss well. Add a splash of reserved pasta water at a time, as needed, to coat the pasta evenly and create a silky sauce.
Fold in the mozzarella cubes and mix gently to warm the cheese slightly without completely melting it.
Serve immediately, garnished with freshly grated Parmesan cheese and extra basil leaves if desired.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.8 g | 172% | |
| Saturated Fat | 44.4 g | 222% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 4240 mg | 184% | |
| Total Carbohydrate | 312.1 g | 113% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 19.5 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 2211 mg | 170% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1389 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
