Best 7 Spaghettini With Checca Sauce Recipes

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**Culinary Journey to Tuscany: Authentic Spaghetti with Checca Sauce and Accompanying Delights**

Step into the heart of Tuscany with our culinary masterpiece: spaghetti with checca sauce. This traditional Italian dish boasts a harmonious blend of flavors, showcasing the simplicity and elegance of Tuscan cuisine. Savor the delectable tomato sauce, enriched with the flavors of garlic, onions, and fresh basil, perfectly complementing the al dente spaghetti. As you delve into this classic pasta dish, explore the diverse recipes featured in this article, ranging from a refreshing fennel and orange salad with a zesty lemon dressing to a delightful bread salad packed with fresh vegetables and a tangy dressing. Embark on a culinary adventure with authentic Tuscan recipes that will transport your taste buds to the idyllic countryside of Italy.

Let's cook with our recipes!

SPAGHETTI WITH CHECCA SAUCE



Spaghetti with Checca Sauce image

This appealing, meatless main dish from Angela Strother of Gainesville, Florida is full of cheesy, tomato flavor. "If you want it saucier, add a bit of the reserved pasta water," Angela suggests.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

4 ounces uncooked spaghetti
2 tablespoons olive oil
2 small tomatoes, quartered
3/4 cup shredded Parmesan cheese
5 fresh basil leaves
2 green onions, chopped
2 garlic cloves, minced
Dash salt and pepper
2 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup hot water

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a blender, combine the oil, tomatoes, Parmesan cheese, basil, onions, garlic, salt and pepper; cover and process until coarsely chopped. , Drain spaghetti and place in a bowl. Add the tomato mixture, mozzarella cheese and water; toss to coat.

Nutrition Facts : Calories 564 calories, Fat 29g fat (11g saturated fat), Cholesterol 44mg cholesterol, Sodium 638mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein.

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.

SPAGHETTINI WITH TOMATOES AND ANCHOVIES



Spaghettini with Tomatoes and Anchovies image

Provided by Food Network

Time 32m

Yield 4 servings

Number Of Ingredients 8

2 large tomatoes
12 anchovies
2 tablespoons crushed red pepper
1/2 cup olive oil
1 pound spaghettini
1 teaspoon chopped parsley
Fresh grated Parmesan cheese
Salt and black pepper

Steps:

  • Preheat oven to 350 degrees. Slice tomatoes and place half of the slices in a single layer on the bottom of a baking dish. Add 2 to 3 anchovies on top of each tomato slice. Top each tomato slice with another tomato slice, making a sandwich out of the anchovies. Season with crushed red pepper and olive oil. Bake 20 minutes.
  • Cook pasta.
  • Drain pasta and mix with tomato and anchovy mixture in a large pasta bowl. Toss with spoons to break up the tomatoes. Add salt and pepper to taste. Garnish with chopped parsley and fresh Parmesan, to taste.

HERBED SPAGHETTINI



Herbed Spaghettini image

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 9

3/4 pound spaghettini or spinach spaghetti
4 scallions
1/4 cup, packed fresh parsley leaves
1 stick softened butter
1 tablespoon dried tarragon
3/4 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 cup ricotta or fresh goat cheese
1/4 cup heavy cream or mascarpone (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook until tender, but still firm to the bite, from 7 to 10 minutes. In a food processor puree until smooth the scallions, parsley, butter, tarragon, lemon zest, lemon juice and ricotta cheese (and optional heavy cream). Season to taste with salt and pepper. Drain the pasta, reserving 1/4 cup of the cooking water. Return pasta to pot, off heat, add the cheese mixture and reserved cooking water and toss thoroughly. Serve immediately.

CHECCA SAUCE



Checca Sauce image

Categories     Sauce     Summer

Yield makes about 3 cups; serves 4 over a pound of a pasta as a main course

Number Of Ingredients 9

1 (12-ounce) bag of cherry tomatoes, halved
3 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves
1 (1-ounce) piece of Parmesan cheese, coarsely chopped
8 fresh basil leaves
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

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.

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

SPAGHETTINI WITH CHECCA SAUCE



Spaghettini With Checca Sauce image

I saw this recipe on Everyday Italian and simply had to try it right away! I am so glad I did too, because it was fabulous! It is a no cook sauce and all the ingredients are fresh, so easy and so light you will hardly believe it! I can easily see this sauce use on bruchetta, or as an accompiment served with crackers. I hope you will enjoy this recipe as much as I do!

Provided by Bev I Am

Categories     Spaghetti

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces spaghettini or 8 ounces angel hair pasta
4 scallions, coarsely chopped (white and pale green parts only)
3 garlic cloves, crushed
12 ounces container cherry tomatoes, halved
1 ounce piece parmesan cheese, coarsely chopped
8 -10 fresh basil leaves
salt & freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
salt & freshly ground black pepper

Steps:

  • Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
  • Meanwhile, combine the next 7 ingredients in a food processor.
  • Pulse just until the tomatoes are coarsely chopped (do not puree).
  • Drain 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 water (about 1/4 cup) if the sauce looks dry.
  • Serve immeidately.
  • Serves 4.

Tips:

  • Use fresh, ripe tomatoes: The quality of your tomatoes will greatly impact the flavor of your sauce. Choose tomatoes that are deep red and free of blemishes.
  • Roast your tomatoes: Roasting tomatoes intensifies their flavor and sweetness. To roast tomatoes, preheat your oven to 400°F (200°C). Cut the tomatoes in half and toss them with olive oil, salt, and pepper. Roast the tomatoes for 30-40 minutes, or until they are softened and caramelized.
  • Use a good quality olive oil: Olive oil is the key to a flavorful and authentic Italian sauce. Choose an extra virgin olive oil that is made from 100% Italian olives.
  • Add fresh herbs: Fresh herbs, such as basil, oregano, and thyme, will brighten up the flavor of your sauce. Add them towards the end of cooking so that they retain their flavor.
  • Don't overcook your sauce: Overcooked sauce will lose its flavor and become watery. Cook the sauce for just long enough to allow the flavors to meld together.

Conclusion:

Checca sauce is a delicious and versatile sauce that can be used to dress pasta, vegetables, or meat. It is a great way to use up fresh tomatoes and is perfect for a quick and easy weeknight meal. With a few simple tips, you can make a checca sauce that is bursting with flavor and sure to impress your family and friends.

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