Best 5 Adi Giovanettis Pasta Alla Checca Linguine With Fresh Herbs Recipes

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Calling all pasta lovers! Discover the vibrant flavors of Adi Giovannetti's Pasta alla Checca, a delightful linguine dish infused with the freshness of herbs and the tang of tomatoes. This culinary journey takes you through two tantalizing recipes, each offering a unique twist on this classic Italian dish. Dive into the simplicity of the original Pasta alla Checca, where the harmonious blend of herbs, garlic, and tomatoes creates a symphony of flavors. Then, embark on a flavor adventure with the innovative Pasta alla Checca with Burrata, where creamy burrata cheese adds a luscious touch to the herbaceous goodness. Get ready to tantalize your taste buds and immerse yourself in the vibrant flavors of Adi Giovannetti's Pasta alla Checca.

Let's cook with our recipes!

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

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.

LINGUINE WITH FRESH HERBS



Linguine With Fresh Herbs image

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 6

1/4 cup olive oil, or more to taste
1 teaspoon minced garlic
1 cup or more mixed herbs, like parsley, dill, chervil, basil, tarragon, thyme, oregano, marjoram or mint
1 tablespoon butter, optional
Salt and freshly ground black pepper
1 pound linguine or other long pasta

Steps:

  • Bring a large pot of water to a boil. Combine olive oil and garlic in a small saucepan, and turn the heat to medium-low. Cook gently, just until the garlic begins to color, then remove from the heat. Meanwhile, wash and mince the herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits, if you're using it, and add it to the bowl.
  • Salt water, and cook pasta until tender but not mushy. Reserve 1/2 cup of the pasta cooking water, then drain pasta and toss with herbs and reserved olive oil-garlic mixture. Add a little more olive oil or some of the pasta water if the mixture seems dry. Season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 579, UnsaturatedFat 13 grams, Carbohydrate 93 grams, Fat 16 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 4 grams

LINGUINI ALLA CECCA



Linguini Alla Cecca image

This is a light, summery dinner with little preparation involved, and easy clean up. It came from an extremely old issue of Shape magazine (sorry, can't recall which issue!).

Provided by Moody

Categories     European

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 8

6 large tomatoes, skinned and finely chopped
3 tablespoons extra virgin olive oil
2 cloves garlic, skinned & halved
1 bunch basil, chopped
salt
pepper
cayenne
12 ounces linguine

Steps:

  • Marinate tomatoes, oil garlic and basil together for 2 hours.
  • Remove garlic.
  • Add salt, pepper, and a little cayenne to taste.
  • Toss with hot, drained linguini.
  • (Marinate on countertop, so it will be at room temperature when serving on linguini).

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

Tips:

  • Fresh herbs are the key to this dish. Use a variety of herbs, such as basil, parsley, mint, and oregano, to create a flavorful sauce.
  • If you don't have fresh herbs on hand, you can use dried herbs. However, fresh herbs will give the sauce a more vibrant flavor.
  • Don't overcook the pasta. Linguine should be cooked al dente, or slightly firm to the bite.
  • Serve the pasta immediately with a generous grating of Parmigiano-Reggiano cheese.

Conclusion:

Pasta alla checca is a delicious and easy-to-make dish that is perfect for a quick and flavorful meal. The combination of fresh herbs, garlic, and olive oil creates a flavorful sauce that is sure to please everyone at the table. This dish is also a great way to use up leftover herbs from your garden.

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