SPAGHETTI ALLA CHECCA RECIPE FROM ROME
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
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
CHECCA
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
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
SPAGHETTINI WITH CHECCA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 9
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.
CHECCA SAUCE
Steps:
- In the bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Stir in the mozzarella cheese and 1/2 teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta.
ALLA CHECCA
Make and share this Alla Checca recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 5 serving(s)
Number Of Ingredients 7
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.
ADI GIOVANETTI'S PASTA ALLA CHECCA (LINGUINE WITH FRESH HERBS)
Provided by Nancy Harmon Jenkins
Categories easy, quick, pastas, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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
SIMPLE & DELICIOUS PENNE ALLA CHECCA
A healthy and delicious pasta, made with natural ingredients a fresh almost non cooked sauce that you and your family should definitely try, Enjoy!!
Provided by Chef Kat.
Categories Penne
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the tomatoes for about 4-5 minutes. Not fully cooked just until they kinda crack and the tomato skin come off easy. Peel them, get the seeds out and then dice them.
- In a large bowl: Add the diced tomatoes, the fresh basil, oregano and thyme finely chopped, the garlic and the extra virgin olive oil.
- Salt and pepper for taste. Mix all the ingredients and to combine this delicious flavors just put them away for a bit -- while the pasta is cooking.
- Cook the pasta in a large pot of boiling salted water until al dente or just follow the package instructions.
- Cut the mozzarella cheese into 1/2 inch cubes.
- When the pasta is ready, save a 1/4 cup of pasta water, just in case the sauce looks a little dry or if you just want it a little more saucy.
- Drain pasta.
- Toss the hot pasta in the bowl with the fresh tomato mixture, add the mozzarella then toss again. Add pasta water if necesary.
- Plate, sprinkle some parmesan cheese on top and enjoy!
Nutrition Facts : Calories 511.6, Fat 25.4, SaturatedFat 8.1, Cholesterol 35.1, Sodium 339.7, Carbohydrate 57, Fiber 9, Sugar 3.8, Protein 16.8
TAGLIOLINI WITH UNCOOKED TOMATO SAUCE (TAGLIOLINI ALLA CHECCA)
a fabulous fresh pasta sauce. When its to hot for a heavy meal its perfect. You can of course buy fresh pasta rather than make but the directions for making it are included. From Osteria del Circo. Note, if buffalo mozzarella is not available then the bocconcini mozzarella in the tub of water is a great substitute. Just make sure whatever one you use, its fresh wet mozzarella. Time includes making your own pasta, otherwise its all about 5 minutes minus the marinade overnight of the tomatoes
Provided by MarraMamba
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- for the pasta:.
- Knead everything together. Roll the pasta and cut by hand into tagliolini, long, paper-thin ribbon noodles, about 1/8 inch wide or less.
- For the sauce:.
- Marinate the diced tomatoes with the garlic, bay leaf, basil, salt and pepper and extra virgin olive oil overnight. Cook the tagliolini al dente in salted, boiling water, drain and plate. Top with the marinated tomato mixture, some freshly julienned basil and the buffalo mozzarella.
SPAGHETTI ALLA CHECCA
This is a light refreshing -- an almost no cook meal for hot days! The only work involved here is cooking the pasta.
Provided by Holiday1234
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a boil.
- Add a tablespoon of salt and the pasta.
- Be sure all the strands are submerged.
- While that cooks combine tomatoes, mozzarella and herbs.
- Season with salt and pepper.
- Heat oil in a saucepan until smoking hot.
- Pour over the tomato mixture.
- When pasta is done, drain and add to the tomato mixture.
- Toss until well coated.
- Cover bowl and let stand about 2 minutes so the cheese begins to melts.
CHECCA SAUCE
Make and share this Checca Sauce recipe from Food.com.
Provided by CJAY8248
Categories Low Protein
Time 5m
Yield 2 1/2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine in food processor. Pulse until coarsely chopped, being careful not to puree. Season with salt and pepper.
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