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Alla Checca

Alla Checca

  • Prep

    20 m
  • Ready In

    2 h 20 m
Star Pooley

Star Pooley

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Peripheree
98

Peripheree

7/22/2003

Excellent recipe, however it needs just a little more zip. Don't forget to add half a minced red onion (or more to taste). That really complements the tomato flavor. Salt needs to be about half a teaspoon and a hint of freshly ground black pepper. Also, if you're in a hurry or out of fresh tomatoes, the canned tomatoes actually substitute quite well. You can buy whole canned and chop them yourself or buy them already diced. Just make sure you buy the "no salt added" kind or you'll have to adjust the salt in the recipe. Oh, and I think 1/4 cup of olive oil was fine since I am not too fond of oily textures. I would just add an extra tomato or two to have enough sauce. FABULOUS fresh recipe and I like to also use it as a dip on occasion...sort of an Italian salsa.

naples34102
76

naples34102

6/10/2009

Simple, homey and delicious classic Italian dish. Something you can put together in minutes and turn out something sensational! I never bother with the marinating part - it's just as good skipping that step. This time, however, I took it a step further and added shrimp, cooked scampi style with a little white wine, lemon juice, fresh parsley and more garlic!

Esmee Williams
61

Esmee Williams

8/5/2003

This recipe was perfect for the fresh tomatoes I picked out of my garden. I didn't have time to let the sauce 'sit' and it still tasted great. I did slightly alter the recipe. I used penne for my pasta, reduced the the garlic to 1 clove and added 1/2 lb boiled shrimp to the finished product -- which helped to make it a bit more hearty for my family.

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