Spaghetti with Fresh Tomatoes, Herbs and Mozzarella

Spaghetti alla Checca

Preparation info
    • Difficulty


Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

I discovered this refreshing summer dish at a restaurant called Cambusa in Positano. It is another one of those “uncooked” sauces where the ingredients are simply scalded with hot oil before tossing with the pasta.


  • 1 pound spaghetti
  • 2 pounds fresh, ripe tomatoes


  1. Peel the tomatoes using a peeler, remove the seeds, and cut into ¼-inch dice. Cut the mozzarella into ¼-inch dice.
  2. Add about 2