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.
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
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.
ALLA CHECCA SAUCE RECIPE - (5/5)
Provided by pammons
Number Of Ingredients 8
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
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
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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