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How to make Spaghetti Alla Checca

A Splendid and Easy Spaghetti Alla Checca. Spaghetti is always a crowd pleaser. There are a lot of ways to cook it and here’s my favorite recipe I took from Rodolfo.



  • 1 large spaghetti
  • 6 large salad tomatoes – not very ripe
  • 2 tsp dried oregano
  • 4-5 oz extra virgin olive oil
  • 1-2 fresh garlic cloves
  • 1 bunch (20-30 leaves) fresh basil
  • salt and ground black pepper
  • parmesan or romano cheese – grated



  1. Peel the tomatoes and cut into large chunks.  Peel the garlic cloves. Detach leaves from basil stems. 
  2. Combine diced tomatoes, garlic cloves, basil leaves, oregano, salt and freshly ground black pepper with olive oil.  Pulse all in blender for 3 seconds and set aside.
  3. Cook spaghetti, al dente, in a pot of salted water.  When spaghetti is cooked, drain and scoop into a large, heated skillet. 
  4. Pour the tomato sauce over the pasta and heat all ingredients together. Pass grated cheese when serving.

This is one of the easiest pasta sauce recipes I have in my “keep file”.  Whenever I am running late or have a busy day, this is one of the recipes I fall back on.  Not only is it delicious, quick and easy, but it is also so versatile. Add some shrimp or chicken tenders and you have a completely new dish!

However, it is more than enjoyable just the way it is, sprinkled with freshly grated cheese and topped with just a few drops of extra virgin olive oil.  And in our house, yes, we have a few slices of crusty Italian bread to sop up the sauce.


Buon Mangiata!

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