Checca Sauce Recipes

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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

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

VERONICA'S VEGGIE MEATLOAF WITH CHECCA SAUCE



Veronica's Veggie Meatloaf with Checca Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

1 pint cherry tomatoes (about 2 cups, or 12 ounces), halved
3 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, chopped
8 fresh basil leaves
3 tablespoons olive oil
Pinch salt
Pinch freshly ground black pepper
3/4 cup lentils (about 5 ounces)
3 cups reduced-sodium vegetable broth
1 cup uncooked short-grain brown rice, rinsed well
1/2 cup finely chopped white onion
1/2 cup shredded carrots
1 celery rib, sliced
1/2 cup frozen corn kernels
2 tablespoons butter, divided
10 ounces fresh baby spinach leaves (about 4 cups)
1 1/2 cups cubed whole milk mozzarella cheese, divided (about 8 ounces total)
2 eggs, lightly beaten
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/3 cup chopped fresh basil leaves
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 tomato, sliced

Steps:

  • For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
  • For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
  • Meanwhile, preheat the oven to 350 degrees F.
  • Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
  • In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
  • Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

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.

CHECCA SAUCE



Checca Sauce image

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

1 pint cherry tomatoes (about 2 cups, halved)
3 scallions, white and pale green parts only, coarsely chopped
3 garlic cloves, chopped
8 basil leaves
3 tablespoons olive oil
1 pinch salt
black pepper

Steps:

  • Combine in food processor. Pulse until coarsely chopped, being careful not to puree. Season with salt and pepper.

SPAGHETTI WITH CHECCA SAUCE



Spaghetti with Checca Sauce image

This appealing, meatless main dish from Angela Strother of Gainesville, Florida is full of cheesy, tomato flavor. "If you want it saucier, add a bit of the reserved pasta water," Angela suggests.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

4 ounces uncooked spaghetti
2 tablespoons olive oil
2 small tomatoes, quartered
3/4 cup shredded Parmesan cheese
5 fresh basil leaves
2 green onions, chopped
2 garlic cloves, minced
Dash salt and pepper
2 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup hot water

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a blender, combine the oil, tomatoes, Parmesan cheese, basil, onions, garlic, salt and pepper; cover and process until coarsely chopped. , Drain spaghetti and place in a bowl. Add the tomato mixture, mozzarella cheese and water; toss to coat.

Nutrition Facts : Calories 564 calories, Fat 29g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 638mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein.

CHECCA SAUCE



Checca Sauce image

Categories     Sauce     Summer

Yield makes about 3 cups; serves 4 over a pound of a pasta as a main course

Number Of Ingredients 9

1 (12-ounce) bag of cherry tomatoes, halved
3 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves
1 (1-ounce) piece of Parmesan cheese, coarsely chopped
8 fresh basil leaves
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

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 SAUCE RECIPE - (5/5)



Alla Checca Sauce Recipe - (5/5) image

Provided by pammons

Number Of Ingredients 8

8 medium ripe Roma tomatoes
1/2 teaspoon sea salt
2 teaspoons minced garlic
1/2 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper

Steps:

  • 1. Bring a large pot of water to a boil. Cut a shallow X in the tops of the tomatoes with a sharp knife. Drop the tomatoes into the boiling water for 2 minutes, then transfer to a bowl of ice water. Core and peel the tomatoes. 2. Chop the peeled tomatoes. You should have about 4 cups. 3. Sprinkle the diced tomatoes with 1/2 teaspoon salt and mix well. Place salted tomatoes in a colander and allow to dry. 4. Combine the minced garlic, chopped basil, parsley, olive oil, black pepper and red pepper in a medium sauce pan. Add the drained tomatoes and heat until warm. Serve over pasta. Makes 6 (1/2 cup) servings, each containing approximately: 50 calories 7 gm. carbohydrate 3 gm. fat 0 mg. cholesterol 1 gm. protein 212 mg. Sodium 1 gm. fiber

MY MOM'S VEGETABLE "MEATLOAF" WITH CHECCA SAUCE



My Mom's Vegetable

Provided by Giada De Laurentis

Categories     Tomato     Bake     Vegetarian     Dinner     Mozzarella     Lentil     Healthy     Brown Rice     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 25

Sauce
1 pint cherry tomatoes, halved
3 scallions, white and pale green parts only, coarsely chopped
3 garlic cloves, chopped
8 fresh basil leaves
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Lentil Loaf
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
1 small white onion, finely chopped
1 medium carrot, shredded
1 celery stalk, thinly sliced
10 ounces fresh baby spinach (about 4 cups)
1 (15-ounce) can cooked lentils, rinsed and drained
2 cups cooked brown rice
1 cup shredded low-fat mozzarella cheese
1/2 cup frozen corn kernels, thawed
1/3 cup chopped fresh basil leaves
2 large eggs, lightly beaten
1 large egg white, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium tomatoes, sliced

Steps:

  • For the sauce:
  • In a food processor, combine the cherry tomatoes, scallions, garlic, basil, oil, salt, and pepper. Pulse the tomatoes until they are coarsely chopped, being careful not to puree them. Transfer the sauce to a bowl.
  • For the lentil loaf:
  • Preheat the oven to 350°F. Spray a 10 x 4 1/2-inch loaf pan with vegetable oil cooking spray.
  • Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon of the olive oil. Add the onion, carrot, and celery and cook until tender, about 5 minutes. Transfer to a large bowl to cool slightly. Reserve the skillet.
  • In the same large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and let cool slightly. Squeeze the excess liquid from the spinach. Transfer the spinach to a cutting board and coarsely chop. Add to the onion mixture.
  • Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper, and 3/4 cup of the sauce to the cooled onion mixture. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in 2 rows over the lentil mixture, covering the top completely. Sprinkle with the remaining 1/4 cup mozzarella and drizzle with the remaining 1 tablespoon olive oil.
  • Bake until the loaf is heated through and the topping is melted and starting to brown, 30 to 35 minutes. Let cool for 15 minutes. Slice the loaf (still in the pan) into 1-inch slices, arrange on plates, and serve with the remaining sauce.

SPAGHETTINI WITH CHECCA SAUCE



Spaghettini With Checca Sauce image

I saw this recipe on Everyday Italian and simply had to try it right away! I am so glad I did too, because it was fabulous! It is a no cook sauce and all the ingredients are fresh, so easy and so light you will hardly believe it! I can easily see this sauce use on bruchetta, or as an accompiment served with crackers. I hope you will enjoy this recipe as much as I do!

Provided by Bev I Am

Categories     Spaghetti

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
  • Meanwhile, combine the next 7 ingredients in a food processor.
  • Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain 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 water (about 1/4 cup) if the sauce looks dry.
  • Serve immeidately.
  • Serves 4.

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