Alla Checca

Alla Checca
  • 5 tomatoes, seeded and diced
  • 4 cloves garlic, minced
  • 1/2 cup chopped fresh basil
  • 1/2 cup olive oil
  • salt to taste
  • 2 tablespoons grated Parmesan cheese
  • 1 pound pasta


  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.

03/05/2017
Alla Checca, recipe PT15M PT1H 5 455 calories

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