I love pasta! I do! I just lovely love it! It maybe loaded with carbs that go straight to my lover handles but I just love it. I would never survive a low carb diet. I eat healthy in many ways and choose whole grain pasta’s, brown rice, whole wheat bread and all that whole stuff, but I will never be able to give up my pasta. (or chocolate for that matter). It just isn’t going to happen and it’s who I am. But pasta isn’t all that bad. In fact it can be quite refreshing with real herbs, garden tomatoes and a light sauce… heaven!
So today I wanted to share with you CHECCA. Have you ever heard of it? Sometimes you will hear it at restaurants…a pasta with a checca topping- Pasta Alla Checca. I’ve even ordered chicken topped with checca- Chicken Alla Checca. The “checca “ portion is what we are making today. Checca is a simple Italian topping that is made from fresh tomatoes, minced garlic, evoo, salt and pepper. Those ingredients are minced and chopped and mixed then left to marinate for a few hours. When served, add in a few chopped basil leaves with some shredded Parmesan or mozzarella cheese.
The flavors are incredible rich and fresh. Toss this combination with plain pasta or a little alfredo sauce. For this dish I used my favorite alfredo sauce by Desi. Or try garnishing your bowl of pasta with grilled chicken and the checca and your done. I love to make a large batch and keep it in the fridge to add to salads through the week. I feel like checca is to the Italians as Pico de Gallo is to Mexican cuisine. I’d take both any day. Fresh real ingredients make a simple dish so satisfying. You should give it a try! Hope you enjoy.
- 3 Vine-Ripe Tomatoes
- 2-3 Cloves of Garlic
- 5-6 Basil Leaves
- 3 Tablespoon EVOO
- Salt and Pepper
- Parmesan Cheese
- Chop up your tomatoes to bite sized pieces.
- Mince your garlic.
- Place EVOO, tomatoes, garlic, salt and pepper mixed in an airtight container and allow to marinated for a few hours. (If not possible may use immediately, but the flavors are better over time).
- When ready to serve, chop some basil leaves.
- Toss checca, basil, and some parmesan cheese with plain pasta or pasta with an alfredo sauce.