Best 5 Simple Delicious Penne Alla Checca Recipes

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Are you looking for a delightful and easy-to-make pasta dish? Look no further than penne alla checca, a classic Italian dish that combines the flavors of fresh tomatoes, fragrant basil, and savory cheese. This versatile dish can be prepared in a few simple steps and can be customized to your liking. Whether you prefer a meatless version or one with added sausage or vegetables, this recipe guide has you covered. Join us as we explore the delicious world of penne alla checca and discover the secrets to creating this irresistible dish at home.

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

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.

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.

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.

PENNE ALLA PUTTANESCA



Penne alla Puttanesca image

"Big on flavor and short on time" is how Tony Mantuano describes this wonderfully easy Southern Italian pasta dish. Featuring anchovies, capers, and garlic sautéed together and tossed with black Taggiasca olives and San Marzano tomatoes, the sauce comes together in less time than it takes to cook the pasta itself, and is ideal for an easy weeknight meal.

Provided by Tony Mantuano

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 pound penne pasta, bronze cut (Afeltra brand)
1 tablespoon extra-virgin olive oil
2 whole salt-packed anchovies
3 tablespoons salted capers
1 cup Taggiasca or other black olives
1 garlic clove, smashed, peeled, and chopped
1 tablespoon chopped flat-leaf parsley
1 1/2 cups canned peeled tomatoes (San Marzano preferred)
Sea salt and freshly ground black pepper

Steps:

  • Cook the pasta and the sauce: Bring a large pot of salted water to a boil. Add the pasta to the boiling water, stir, and cook until al dente, about 3 minutes less than what the box advises. Meanwhile, prepare the sauce by heating oil in a skillet over low heat. Rinse the anchovies and the capers under cold water to remove the salt, then soak in a small bowl of water for several minutes. Remove the pits from the olives by quickly smashing them with the side of a knife, then fillet the anchovies by removing the backbone (the longer they're soaked, the easier this will be). Add the anchovies, capers, garlic, olives, and parsley to the skillet, and cook until the anchovies are broken up and the garlic is lightly browned. Using a fork or your hands, break up the tomatoes in a mixing bowl and add to the skillet. Simmer sauce for 1-2 minutes, then check for seasoning (sauce will be naturally salty) and adjust with pepper.
  • Assemble the dish: Perform the pasta "marriage ceremony" by reserving 1 cup of the pasta water and draining the rest. Return the pasta to the pot. Add the pasta water and puttanesca sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 2 minutes to allow it to marry with the sauce. The pasta should still be firm to the bite. Transfer to a platter or bowl, garnish with more chopped parsley, and serve.

Tips:

  • Use high-quality ingredients, especially the tomatoes. Fresh, ripe tomatoes will give your sauce the best flavor.
  • Don't be afraid to adjust the recipe to your own taste. If you like more garlic, add more. If you like a spicier sauce, add some chili flakes.
  • Serve the pasta immediately after it's cooked. This will prevent the pasta from becoming mushy.
  • Garnish the pasta with grated Parmesan cheese and fresh basil. This will add a pop of flavor and color to the dish.

Conclusion:

Penne alla checca is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With its simple ingredients and vibrant flavors, this dish is sure to please everyone at the table. So next time you're looking for a quick and tasty pasta recipe, give penne alla checca a try.

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