Best 7 Alla Checca Recipes

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"Alla checca" is a traditional Italian dish that has been enjoyed for centuries. It is a simple yet flavorful dish that is perfect for a quick and easy meal. The main ingredients in "alla checca" are eggs, tomato sauce, and cheese. The dish is typically served with pasta, but it can also be served with rice or potatoes. If you are looking for a delicious and easy-to-make Italian dish, "alla checca" is a great option.

Check out the recipes below so you can choose the best recipe for yourself!

ALLA CHECCA



Alla Checca image

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

5 tomatoes, seeded and diced
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup olive oil
salt
2 tablespoons grated parmesan cheese
1 lb 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.

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.

ADI GIOVANETTI'S PASTA ALLA CHECCA (LINGUINE WITH FRESH HERBS)



Adi Giovanetti's Pasta Alla Checca (Linguine with fresh herbs) image

Provided by Nancy Harmon Jenkins

Categories     easy, quick, pastas, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons extravirgin olive oil
1/2 medium yellow onion, chopped
1 16-ounce can imported Italian tomatoes
Salt and freshly ground black pepper
1 bunch arugula (see note)
1/2 pound grated pecorino Romano cheese
1 pound linguine or spaghettini or other thin pasta
1 tablespoon salt

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

SIMPLE & DELICIOUS PENNE ALLA CHECCA



Simple & Delicious Penne Alla Checca image

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

250 g penne pasta
4 firm ripe tomatoes
8 -10 basil leaves
2 teaspoons fresh oregano
1/2 teaspoon fresh thyme leave
3 minced garlic cloves
1/4 cup extra virgin olive oil
salt & fresh ground pepper
150 g mozzarella cheese
1/4 cup parmesan cheese

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



ALLA CHECCA image

Categories     Tomato     No-Cook     Basil

Yield 4 Servings

Number Of Ingredients 7

5 tomatoes, seeded and diced
4 cloves garlic, minced
1/2 cup chopped fresh basil
1/2 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.

TAGLIOLINI WITH UNCOOKED TOMATO SAUCE (TAGLIOLINI ALLA CHECCA)



Tagliolini With Uncooked Tomato Sauce (Tagliolini Alla Checca) image

a fabulous fresh pasta sauce. When its to hot for a heavy meal its perfect. You can of course buy fresh pasta rather than make but the directions for making it are included. From Osteria del Circo. Note, if buffalo mozzarella is not available then the bocconcini mozzarella in the tub of water is a great substitute. Just make sure whatever one you use, its fresh wet mozzarella. Time includes making your own pasta, otherwise its all about 5 minutes minus the marinade overnight of the tomatoes

Provided by MarraMamba

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb durum flour
2 whole eggs
1 egg yolk
1 tablespoon extra virgin olive oil
1/2 lemon, juice of
10 beefsteak tomatoes, with the insides scooped out skinned and diced
5 garlic cloves, chopped fine
1 bay leaf
salt and pepper
2 tablespoons virgin olive oil
1/2 cup julienned fresh basil leaf
1 cup fresh buffalo mozzarella, cut in one-half inch cubes

Steps:

  • for the pasta:.
  • Knead everything together. Roll the pasta and cut by hand into tagliolini, long, paper-thin ribbon noodles, about 1/8 inch wide or less.
  • For the sauce:.
  • Marinate the diced tomatoes with the garlic, bay leaf, basil, salt and pepper and extra virgin olive oil overnight. Cook the tagliolini al dente in salted, boiling water, drain and plate. Top with the marinated tomato mixture, some freshly julienned basil and the buffalo mozzarella.

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

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any scrambling.
  • Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Whenever possible, use fresh, seasonal ingredients.
  • Pay Attention to Cooking Times and Temperatures: Overcooking or undercooking can ruin a dish. Use a timer to ensure that you cook your food for the correct amount of time and at the correct temperature.
  • Season to Taste: Don't be afraid to taste your food as you cook and adjust the seasoning accordingly. This will help you create a dish that is perfectly flavorful.
  • Garnish Your Dishes: A simple garnish can make a big difference in the presentation of your dish. Try using fresh herbs, citrus zest, or toasted nuts to add a pop of color and flavor.

Conclusion:

Whether you're a seasoned cook or just starting out, these tips and recipes will help you create delicious and impressive dishes. With a little practice, you'll be able to master the art of cooking and impress your friends and family with your culinary skills.

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