Pasta alla Checca
Print Recipe

Pasta alla Checca


  • 8 oz Tagliatelle or Fettuccine
  • 2 Tbsp Salt
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Shallot - finely chopped
  • 2 Garlic Cloves - minced
  • 1 Tbsp Brandy
  • 8 oz Cherry Tomatoes - cut in half
  • Salt and Black Pepper to taste
  • 8 oz fresh Arugula
  • 6 oz fresh Mozzarella - cut into small cubes
  • 1/2 cup fresh Basil Leaves - thorn
  • Parmesan Cheese - freshly grated- optional
  • Sprigs of Fresh Basil for garnish - optional


  • Bring a large pot of water to boil. Add the salt and the pasta. Cook the fettuccine al dente, according to package directions.
  • Heat 1 tablespoon of the olive oil in a large skillet. Add the shallots and cook for a few minutes. Add the minced garlic and the Brandy.
  • Tilt the skillet away from you so that your Brandy can ignite.
  • Add the tomatoes, stir and cook for a few minutes. Add the Arugula.
  • Stir in the pasta and add about a tablespoon of pasta water. Add the fresh Mozzarella cubes and toss to combine all ingredients.
  • Serve with basil leaves, drizzle with a little extar virgin Olive Oil and if you prefer you can shave Parmesan cheese on top.