Pasta à La Checca Recipes

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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

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

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.

SPAGHETTI ALLA CHECCA



Spaghetti alla Checca image

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

1 lb pasta
1 can peeled and diced tomatoes
8 ounces whole-milk mozzarella cheese, small diced
2 teaspoons fresh chopped basil
2 teaspoons fresh chopped oregano
2 teaspoons fresh chopped marjoram
1 teaspoon fresh chopped thyme
salt and pepper
1/2 cup extra virgin olive oil

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.

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.

PASTA à LA CHECCA



Pasta à la Checca image

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

8 ounces thin spaghetti
2 pints cherry tomatoes (such as orange, red, and yellow teardrop varieties)
2 garlic cloves, peeled and finely chopped
4 tablespoons extra-virgin olive oil
1 cup fresh arugula (optional)
Kosher salt and freshly ground black pepper to taste

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.

PASTA ALLA GRICIA



Pasta alla Gricia image

This simple pasta dish comes together with just a few ingredients and in such a short amount of time that it will definitely find its way into your rotation of weeknight dinners. Added bonus: between the bacon, cheese and pasta, it is a big crowd pleaser!

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

12 ounces applewood smoked bacon, diced
1 1/2 teaspoons freshly ground black pepper
Kosher salt
1 pound linguine pasta
1/2 cup freshly grated Parmesan, plus more for serving
1/2 cup freshly grated Pecorino Romano

Steps:

  • Add the bacon to a large skillet. Place over medium heat and cook until the fat is rendered and the bacon is crispy, about 20 minutes. Drain all but 2 tablespoons of the bacon fat from the pan. Stir in the pepper and set aside.
  • Bring a large pot of water to a boil over high heat. Season it generously with salt. Cook the pasta for 2 minutes less than the package directions, about 8 minutes. Add 1 cup of the pasta water to the pan with the bacon, return the pan to medium-high heat and cook, scraping up the bits from the bottom of the skillet with a wooden spoon, until slightly reduced, about 1 minute.
  • Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the pasta with the cheese and begin to toss the pasta with the sauce. Continue to stir over low heat and toss until the sauce thickens and coats the pasta and the pasta is cooked through, 2 to 3 minutes. (Through this process, you may need to add more pasta water to help cook the pasta and maintain a sauce. This could take up to a cup more pasta water.) Serve topped with more cheese if desired.

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