Best 8 Linguini Alla Cecca Recipes

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**Linguini alla Cecca: A Classic Italian Dish with a Rich History**

Linguini alla Cecca is a traditional Italian pasta dish that originated in the Lazio region of Italy, known for its simple yet flavorful ingredients. The name "cecca" refers to the chickpeas that are used in the dish, adding a delightful nutty flavor and texture. This classic recipe combines linguini pasta, chickpeas, tomatoes, garlic, olive oil, and herbs, creating a hearty and satisfying meal.

In addition to the main recipe, the article also includes variations and alternative cooking methods to cater to different preferences. One variation is the Linguini alla Cecca con Vongole, which incorporates clams for a seafood twist. Another variation, Linguini alla Cecca con Broccoli, adds broccoli florets for a more vibrant and nutritious dish. The article also provides instructions for making Linguini alla Cecca in a slow cooker for those who prefer a hands-off approach.

Whether you're a seasoned cook or a beginner, this article offers a comprehensive guide to preparing Linguini alla Cecca. With its detailed instructions, helpful tips, and variations, you'll be able to create this classic Italian dish in the comfort of your own kitchen. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to discover the deliciousness of Linguini alla Cecca.

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

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.

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

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.

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.

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

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

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.

Tips:

  • Use fresh, ripe tomatoes: The fresher the tomatoes, the better the sauce will be. Look for tomatoes that are deep red and have no blemishes.
  • Don't overcrowd the pan: When cooking the tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Simmer the sauce for at least 30 minutes: This will allow the flavors to develop and deepen.
  • Season the sauce to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of sugar to balance out the acidity of the tomatoes.
  • Use a good quality pasta: The pasta is an important part of this dish, so use a good quality pasta that will hold up well to the sauce.
  • Cook the pasta al dente: This means that the pasta should be cooked through but still have a slight bite to it.
  • Serve the pasta immediately: This dish is best served immediately after it is made.

Conclusion:

Linguini alla cecca is a delicious and easy-to-make pasta dish that is perfect for a quick weeknight meal. The combination of fresh tomatoes, basil, and garlic is simple but flavorful, and the pasta is cooked to perfection. This dish is sure to please everyone at the table.

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