Italian Alla Checca Sauce

    50 mins

    Give yourself a break from the usual tomato gravies and make this wonderful uncooked sauce with fresh garden tomatoes. Just make pasta and dinner's ready!

    282 people made this

    Serves: 4 

    • 5 tomatoes, seeded and diced
    • 4 cloves garlic, minced
    • handful chopped fresh basil
    • 100ml olive oil
    • salt to taste
    • 2 tablespoons grated Parmesan cheese
    • 1 (500g) pack pasta, any shape you prefer

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Combine tomatoes, garlic, basil and olive oil in a non-metallic bowl. Stir in salt. Cover. 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 (cooked but not mushy). Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

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    Reviews and Ratings
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    Reviews in English (225)


    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.  -  24 May 2002  (Review from Allrecipes US | Canada)


    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!  -  08 Jun 2009  (Review from Allrecipes US | Canada)


    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.  -  22 Aug 2000  (Review from Allrecipes US | Canada)