Alla Checca

Warm focaccia bread stuffed with cool checca is an all time fave of mine. Thanks for the recipe. I didnt use as much oil as called for.

I’ve never done measurements or let it marinate so long so this was very helpful since I hadn’t made it in years. I’ve always made it with diced fresh mozzarella and I prefer that over using parm. Less salty that way and adds a nice texture and counter to the garlic.

Truly deserving of its high rating. I added maybe a half teaspoon of kosher salt and marinated no more than an hour or so. Can’t imagine making this without fresh, organic ingredients. This is a gardener’s go to.

This recipe is, SO good. I’ve been making it for years and EVERYTIME I make it for someone else they insist on the recipe. My kids all cheer when I tell them its for dinner, and they dont even like tomatoes. I use angel hair pasta with this, and if i’m feeling extra unhealthy I throw in some fresh mozzarella. This is divine, its so good I get cold sores from eating it so much in August when my tomatoes are ripe in the garden. (all the acidity isn’t good for my mouth lol)

I didn’t marinate the mixture, but it was still delicious. I only had dried basil on hand and used jarred garlic. Had on angel hair pasta, and it was delicious!

Made this for a pot luck we went to last weekend. Got rave reviews. One comment–2 pounds of pasta (we doubled the recipe is ALOT).

So good and easy!

Beautiful, light, refreshing! I added just a little freshly ground pepper, and made it in a tupperware container so I could shake it up every hour or so. I let mine sit 6 hours, room temperature. Served with caserecce pasta (slight twist – holds the sauce) and plenty of freshly grated parmesan. I made this as a side dish to go with Chicken Paillard, also from this site. Made for a vibrant, refreshing, summer meal. Edit – Made this twice now. We preferred it to be cooked for just 60 seconds or so with the hot pasta over medium heat.

My husband went nuts over this. It was so fast and easy he can have it anytime he wants. Fresh, delicious, and open to endless variation. Thanks for sharing this.

I have been making this for my family for years. We love it! Be sure to use fresh, ripe tomatoes. After combining all ingredients I like to set the (glass) bowl in a sunny window until dinner time. The flavors really come together nicely. Delish!

I had tomatoes and basil from the garden to use up. I made up the mixture and put on top of spaghetti squash. It was very good!

Classic example of simple, fresh, unassuming ingredients when brought together make the very best of meals. Sometimes simple is best after all. Thank you Star Pooley.

I made the recipe as written for the first time last night and it was delicious! I didn’t even add the parmesan since I am trying to eat more vegan. I let the tomato mix sit for about 6 hours. It was a yummy fresh tasting dinner. I will be adding this recipe to my box!

This is so easy and fresh tasting, you can’t go wrong. I didn’t have quite enough basil so I added in a little dried basil and let it sit for the full ten hours. Delicious served with garlic bread. So easy and so good.

Classic. Can’t go wrong. Thanks for sharing.

A great, simple recipe to use up leftover pasta and fresh tomatoes and basil from the garden. The tomato mixture sat for 9 hours and was delicious in this dish. Leftovers were very good, cold the next day for lunch. Served this dish with ‘Tomato Bruschetta’ and ‘Apple and Brown Sugar Corned Beef’ both AR recipes.

I have been making this for years, everyone loves it. (Except for the few who hate garlic). The best summer pasta ever!

Not bad. Needed a little bit more garlic and definitely more herbs.. I used cherry tomato rather than regular tomatoes for that sweeter taste.

very nice. i love garlic, but i would half it next time.

This is good, but I definitely prefer Mean Woman Pasta from this site (with the addition of kalamata olives and pepperocinni)

I added chicken for more taste, but the dish was so good! Loved it! =)