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
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.
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