Pasta alla Checca | Fresh Roman Tomato Pasta

Wash the vine tomatoes, cut them into small cubes, and place them in a spacious mixing bowl. Add the finely crushed garlic, a generous amount of extra virgin olive oil, a teaspoon of salt, and a pinch of freshly ground black pepper.

Mix thoroughly, then tear in half of the fresh basil leaves. Leave to stand at room temperature for 15-20 minutes so the tomatoes release their juices and the flavours combine.

Drain the mozzarella cheese, cut it into small cubes, and set aside.