Alla Checca Sauce Recipe 55

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ALLA CHECCA



Alla Checca image

A wonderful recipe for an uncooked sauce made with fresh garden tomatoes and you don't have to cook a thing except for the pasta!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Time 2h20m

Yield 4

Number Of Ingredients 7

5 tomatoes, seeded and diced
4 cloves garlic, minced
½ cup chopped fresh basil
½ cup olive oil
salt to taste
2 tablespoons grated Parmesan cheese
1 pound pasta

Steps:

  • Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
  • Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

Nutrition Facts : Calories 609.7 calories, Carbohydrate 69.4 g, Cholesterol 85.1 mg, Fat 30.7 g, Fiber 6.4 g, Protein 15.5 g, SaturatedFat 4.6 g, Sodium 76.7 mg, Sugar 4.1 g

PASTA ALLA CHECCA



Pasta alla Checca image

Nora Ephron's take on the beautifully simple Italian classic recipe Pasta alla Checca. Linguine is mixed with a fresh, cold tomato sauce, with a light and flavorful result. This pasta is simple to put together and a wonderful way to use up fresh seasonal tomatoes.

Provided by Christine Melanson

Time 2h20m

Number Of Ingredients 7

5 large tomatoes (400-500g)
1 clove of garlic (sliced in two.)
1 cup a couple handfuls of torn fresh basil
1/2 cup extra virgin olive oil
Salt (to taste)
Chili flakes (to taste)
14 oz linguine

Steps:

  • First, blanch your tomatoes. Bring a pot of water to the boil and put your tomatoes in, whole, for about a minute. You aren't trying to cook them, just get the skin loosened.
  • Remove the water and set aside until they are cool enough to handle.
  • Remove the skins, and then chop roughly and remove the seeds (whilst trying to keep as much of the juice as possible!)
  • Put the chopped tomatoes in a bowl with the olive oil, chili flakes, basil and garlic.
  • Set aside for a few hours, to let the flavors mingle.
  • When it's time to serve, cook your linguine according to package instructions. Drain and return to the pan.
  • Remove the garlic from the tomato sauce.
  • Mix the tomato sauce in with the linguine. (Do not have any heat on the pan at this stage - the tomatoes will warm up a little just by contact with the linguine but we don't want the end result to be piping hot).
  • Serve!

Nutrition Facts : ServingSize 1 g, Calories 440 kcal, Carbohydrate 40 g, Protein 8 g, Fat 28 g, SaturatedFat 4 g, Sodium 160 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 23 g

CHECCA



Checca image

This recipe was originally meant to be a sauce for pasta. I was trying to replicate a recipe from a local restaurant. It is so good on slices of Italian bread.

Provided by Sharon Denise

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h15m

Yield 8

Number Of Ingredients 6

5 tomatoes, seeded and diced
½ cup chopped fresh basil
½ cup olive oil
4 cloves garlic, minced
salt to taste
2 tablespoons grated Parmesan cheese, or more to taste

Steps:

  • Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt.
  • Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours.
  • Stir Parmesan cheese into the tomato mixture just before serving.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 4.2 g, Cholesterol 1.1 mg, Fat 14.1 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 2.1 g, Sodium 24.4 mg, Sugar 2.5 g

SPAGHETTI ALLA CHECCA RECIPE FROM ROME



Spaghetti alla Checca Recipe from Rome image

This simple but very tasty Italian vegetarian pasta recipe from Rome is very quick and easy to make. I added burrata but you can leave it out for a vegan or dairy-free version.

Provided by Jacqueline De Bono

Categories     Main Course

Number Of Ingredients 10

400 g spaghetti ((14oz) I used spaghettoni from pastificio Sorrentinno, Gragnano)
400 g tomatoes ((14oz) fresh and ripe. I used piccadilly tomatoes from Sicily)
100 g pitted olives ((3.5oz) I used taggiasca olives)
1/2 tsp fennel seeds
1 handful fresh basil
1 handful fresh parsley
3-4 tbsp extra virgin olive oil
1 burrata ((fresh) )
salt (for pasta and to taste)
Freshly ground black pepper. (to taste)

Steps:

  • Cut the tomatoes into cubes and leave them in a colander to naturally lose some of their water, without removing the inner flesh with the seeds.
  • Chop the parsley and tear the basil leaves into pieces. Roughly chop the pitted olives.
  • Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again.
  • Heat the olive oil in a frying pan or skillet. Let it heat gently, over a very low heat for about a minute. Add a tablespoon of chopped parsley, 4-5 chopped basil leaves and a pinch of fennel seeds and the olives
  • After a minute, add the chopped tomatoes to the mixture. Stir, season with salt, cover and cook slowly, over low heat for 10-15 minutes.
  • Turn off the heat and season with a generous amount of freshly ground pepper. Add some more chopped fresh parsley and basil. Let the sauce rest while you cook the pasta. It helps to enhance the flavours!
  • Throw the spaghetti into the boiling salted water and cook al dente according to the instructions on the packet. When the pasta is ready save a cup of the cooking water and drain it.
  • Add the pasta to the sauce while it is still very hot. If the sauce seems dry, add some of the pasta cooking water or another couple of tablespoons of oil. If using a serving dish as I did, turn the pasta alla checca out into a serving bowl and then add the burrata. Sprinkle with more fresh parsley and basil. Serve immediately!

Nutrition Facts : Calories 680 kcal, ServingSize 1 serving

ADI GIOVANETTI'S PASTA ALLA CHECCA (LINGUINE WITH FRESH HERBS)



Adi Giovanetti's Pasta Alla Checca (Linguine with fresh herbs) image

Provided by Nancy Harmon Jenkins

Categories     easy, quick, pastas, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extravirgin olive oil
1/2 medium yellow onion, chopped
1 16-ounce can imported Italian tomatoes
Salt and freshly ground black pepper
1 bunch arugula (see note)
1/2 pound grated pecorino Romano cheese
1 pound linguine or spaghettini or other thin pasta
1 tablespoon salt

Steps:

  • Over medium heat, saute the chopped onion in the olive oil until onion is just golden brown. Remove from heat and add the tomatoes, juice and all. Crush the tomatoes slightly with a fork. Return to low heat and simmer until the sauce has thickened. Taste for seasoning and add salt and freshly ground black pepper if desired.
  • While the sauce is cooking, wash and dry the arugula, discarding thick stems. Cut into thin ribbons and set aside.
  • Bring 4 quarts of water to a rolling boil. Add salt if desired and when water reboils, add pasta. Stir vigorously with a long-handled wooden spoon or fork to separate pasta strands and bring water quickly back to a boil.
  • When pasta is done, drain quickly and turn into a warm serving bowl. Remove sauce from fire and add the arugola, stirring to mix well. Pour sauce over pasta and sprinkle with half the pecorino cheese. Serve immediately, passing the rest of the cheese separately.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 644 milligrams, Sugar 5 grams

SPAGHETTINI WITH CHECCA SAUCE



Spaghettini with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 9

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
  • Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

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