If you’ve been scrolling through social media lately, you’ve probably seen the hype around Courteney Cox’s famous Pasta alla Checca. I finally gave it a go in my own kitchen, and let me tell you—the hype is 100% real!
What I love about this dish is that it’s the definition of “rustic.” There are no complicated techniques or long hours spent slaving over a stove. It’s all about letting high-quality, fresh ingredients shine. It’s light, vibrant, and quite frankly, the perfect meal for when you want something that feels fancy but takes zero effort.
Why You’ll Love It
The secret here is that you don’t actually cook the sauce. You’re essentially marinating fresh tomatoes and basil in a fragrant, garlic-infused olive oil. When you toss that with warm, al dente pasta and cubes of creamy buffalo mozzarella, it creates this beautiful, fresh experience that is just so satisfying.
The Breakdown (US & UK Measurements)
This recipe is very forgiving, so don’t stress if your measurements aren’t exactly to the gram. Here is my go-to ratio for a standard meal:
Penne Pasta: 1 lb (450g)
Tomatoes: 2–3 cups of cherry or Roma tomatoes (chopped or halved)
Buffalo Mozzarella: 8–10 oz (approx. 250g), cut into bite-sized cubes
Fresh Basil: 1 large bunch, roughly torn
Garlic: 4–6 large cloves, thinly sliced
Extra Virgin Olive Oil: 1/2 cup (120ml)
Parmesan Cheese: 1/2 to 3/4 cup, freshly grated
Seasoning: Sea salt and freshly cracked black pepper to taste
How to Make It
1. Marinate the Goods: In a large bowl, combine your tomatoes, torn basil, a pinch of salt, and some pepper. Let it hang out for about 20 minutes. This allows the juices to release and creates that fresh, bright flavor.
2. Infuse the Oil: Gently sauté your sliced garlic in the olive oil over medium heat. You want the garlic to turn a lovely light golden color—keep an eye on it so it doesn’t burn, as that can turn the whole dish bitter! Once golden, remove from heat.
3. Boil the Pasta: Get your salted water boiling and cook the penne until it’s al dente.
4. The Big Toss: Drain the pasta and toss it directly into the bowl with your tomato mixture. Pour in that gorgeous garlic-infused oil and fold in the cubes of buffalo mozzarella.
5. Finish Strong: Sprinkle over the grated Parmesan and give everything one last good toss. Serve immediately while the pasta is still warm and the mozzarella is just starting to soften.
Honestly, this has become my go-to “I don’t have time to cook” meal that still feels like a special occasion. Have you tried Courteney’s version yet? Let me know in the comments how you make yours—I’m curious if you add any extra veggies!
