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Spaghettini with Checca Sauce Recipe

Spaghettini with Checca Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (172)

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Average Rating:

Total Reviews: 172

Showing 21-30 of 172

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  • on April 16, 2008

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    I prepared this following the recipe from Giada's cookbook, Everyday Italian, which calls for 16 ounces of pasta. The online version calls for 8 ounces. I think a balance, maybe 12 ounces, would work best. But I loved the sauce! Chunky, raw, something a little different.

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  • on February 19, 2008

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    I made this for my vegetarian boyfriend on Valentine's day and we loved it! I was worried it might be boring but it was unbelievably flavorful. It was alsos very easy to make. The leftovers were great as well. I would definitely make this again!!

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  • on September 03, 2007

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    this works for everyone

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  • on August 27, 2007

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    So easy, fresh, and delicious. The garlic can be a little strong - reduce the amount if you don't love garlic. The most time consuming step is boiling the water. It doesn't need the parmesan, but fresh mozzarella is a must. I make with linguine. I just love this dish!!

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  • on August 25, 2007

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    Very easy, very tasty, very nutritious & uses all the ingredients from my summer garden. A perfect recipe!

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  • on August 19, 2007

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    I love this recipe. It uses the best tastes of summer and is so easy to make!

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  • on August 15, 2007

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    Made this with a variety of heirloom cherry tomatoes,in various colors from yellow to red. Quite colorful and the flavor was more complex with the mix. The idea for roasted garlic sounds good as the garlic is a bit strong. I added some fresh herbs too. It's a very light dish for hot weather and quick to prepare. Served with lightly grilled asparagus and grilled eggplant slices.

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  • on August 12, 2007

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    My garden is producing buckets of the sun gold cherry tomatoes and I was at a loss for what to do with all of them. I didn't have any scallions, which upon reading the reviews was no big loss and I used one large garlic clove instead of three. I added a little extra basil because it is so abundant now and I grated a little parmesan over the finished dish. It's so quick and easy to make. It's going to be a regular in my rotation.

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  • on July 16, 2007

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    Love this-so easy and good.

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  • on July 15, 2007

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    OH wow that was fresh. The basil and garlic together give a pleasant, spicy kick. I wish I had a food processor though. Because its pretty much impossible to get a chunky consistency on the tomatoes with a blender

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