Pasta à la Checca

Ingredients for Pasta à la Checca

• 230g thin spaghetti

• 1125ml cherry tomatoes (such as orange, red, and yellow teardrop varieties)

• 2 garlic cloves, peeled and finely chopped

• 60ml extra-virgin olive oil

• 1 cup fresh rocket (optional)

• Kosher salt and freshly ground black pepper to taste

How to make Pasta à la Checca

1. Cook the pasta until al dente.

2. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).

3. Add the garlic, oil, rocket (if using), salt, and pepper; set aside.

4. Drain the pasta (reserving 120ml the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.

5. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the rocket, 1 to 2 minutes. Serve warm or at room temperature.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.