PASTA ALLA CHECCA
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
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
LINGUINI ALLA CECCA
This is a light, summery dinner with little preparation involved, and easy clean up. It came from an extremely old issue of Shape magazine (sorry, can't recall which issue!).
Provided by Moody
Categories European
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Marinate tomatoes, oil garlic and basil together for 2 hours.
- Remove garlic.
- Add salt, pepper, and a little cayenne to taste.
- Toss with hot, drained linguini.
- (Marinate on countertop, so it will be at room temperature when serving on linguini).
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.
ALLA CHECCA
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
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
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.
PASTA à LA CHECCA
Provided by Victoria Granof
Categories Garlic Pasta Tomato Vegetarian Quick & Easy Low Cal High Fiber Arugula Summer Healthy Vegan Cookie
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- 1. Cook the pasta until al dente.
- 2. Meanwhile, in a large bowl, squeeze the tomatoes to break them up (it's faster than chopping, and your kid will likely love joining in).
- 3. Add the garlic, oil, arugula (if using), salt, and pepper; set aside.
- 4. Drain the pasta (reserving 1/2 cup of the water) and toss it with the tomatoes. If the pasta is still a little dry, add some of the cooking water.
- 5. Let sit until the heat from the pasta has cooked the tomatoes and garlic slightly and wilted the arugula, 1 to 2 minutes. Serve warm or at room temperature.
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
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