Best Adi Giovanettis Pasta Alla Checca Linguine With Fresh Herbs Recipes
ALLA CHECCA
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
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
PASTA à LA CHECCA
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
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.
SPAGHETTI ALLA CHECCA
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
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)
Provided by Nancy Harmon Jenkins
Categories easy, quick, pastas, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
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
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Adi Giovanetti's Pasta alla Checca Linguine with Fresh Herbs Recipes
Pasta alla Checca is a traditional Italian dish, typically made with fresh tomatoes, basil, and mozzarella. But Adi Giovanetti has put her own spin on it, adding fresh herbs and linguine for an extra burst of flavor and texture.Adi Giovanetti: Who is she?
Adi Giovanetti is a chef, cookbook author, and pasta expert based in California, United States. She learned to cook from her Italian mother and grandmother, and has dedicated her career to sharing her family's traditional recipes with the world. Giovanetti is also known for her pasta-making classes, where she teaches students how to make fresh pasta from scratch.Pasta alla Checca: What is it?
Pasta alla Checca is a classic Italian pasta dish that originated in the Campania region of Italy. The dish is typically made with fresh, ripe tomatoes, garlic, basil, and extra-virgin olive oil, and is often served with mozzarella or ricotta cheese. The name "Checca" comes from the word "cecca" in the Neapolitan dialect, which means "fresh" or "raw".Adi Giovanetti's twist: Fresh herbs and linguine
While the traditional recipe for Pasta alla Checca is already delicious, Adi Giovanetti has added her own twist to the dish by incorporating fresh herbs and linguine. For her version of the dish, Giovanetti uses a combination of basil, parsley, and oregano, which adds a depth of flavor and color to the dish. She also opts for linguine instead of the traditional spaghetti, which pairs perfectly with the fresh herbs and tomato sauce.Ingredients:
To make Adi Giovanetti's Pasta alla Checca Linguine with Fresh Herbs recipe, you will need the following ingredients:- 1 pound linguine
- 4 large ripe tomatoes, diced
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh parsley leaves, chopped
- 2 tablespoons fresh oregano leaves, chopped
- Salt and pepper, to taste
Directions:
To make Adi Giovanetti's Pasta alla Checca Linguine with Fresh Herbs recipe, follow these simple steps:- Bring a large pot of salted water to a boil.
- Add the linguine and cook until al dente, about 8-10 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes, until fragrant.
- Add the diced tomatoes to the skillet and cook for 5-7 minutes, until they start to break down and form a sauce.
- Add the chopped fresh herbs to the skillet and stir well to combine.
- Drain the cooked linguine and add it to the skillet with the tomato sauce.
- Toss well to combine, then season with salt and pepper to taste.
- Serve hot, garnished with additional fresh herbs if desired.