Pasta alla Checca

Room-temperature pasta tossed with juicy cherry tomatoes, basil, buffalo mozzarella, and pecorino.

Ingredients

• 300 grams fusilli
• 500 grams cherry tomatoes, halved
• 2 balls buffalo mozzarella
• Pecorino cheese, to taste
• 2 garlic cloves
• Basil leaves, to taste
• Extra-virgin olive oil
• Salt and black pepper

Instructions

1. Put the halved tomatoes in a large bowl. Gently press them with a potato masher to release some of their juice.
2. Tear the basil into the bowl, season with salt and pepper, and stir.
3. Cook the fusilli in well-salted boiling water according to the package directions. Drain, let cool, and toss with a little olive oil so the pasta does not stick.
4. Cut the mozzarella and pecorino into bite-size pieces. Stir half of the cheese into the tomato mixture.
5. Add the cooled pasta and toss until it has absorbed some of the tomato juices. Finish with the remaining cheese and more basil.