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Alla Checca

"A wonderful recipe for an uncooked sauce made with fresh garden tomatoes and you don't have to cook a thing except for the pasta!"
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2 h 20 m servings 610 cals
Original recipe yields 4 servings


  • Calories:
  • 610 kcal
  • 30%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 69.4g
  • 22%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. 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. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

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Read all reviews 203
  1. 260 Ratings

Most helpful positive review

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 ha...

Most helpful critical review

According to the USDA, all raw fruits and veggies that have been cut or peeled should be refrigerated within two hours to prevent possible food-borne illnesses. Yes, tomatoes are higher in acids...

Most helpful
Most positive
Least positive

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 ha...

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 skippi...

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 m...

So good! Very simple fresh ingredients produce a great dish. I used 1/4 c. of olive oil and cherry tomatoes cut in half. I also used more garlic, 1/2 tsp. of salt and 1/4 tsp. of crushed red p...

unbelievably simple, elegant, and tasty! proportions were perfect....should let sauce sit for at least 4-6 hours to macerate and blend flavors. I will make this again and again during the heig...

This is addictive! I let the mixture sit on my counter the full 10 hours. The hot pasta (I used mini penne) mellows the garlic just enough. Very refreshing, and super simple to make (and eat!...

I was amazed at how good this was. Just a few simple ingredients provided a wonderfully light yet tasty dish. I'll definitely make this again!

I left off the pasta and used this recipe for Foccacia Bread. If you 've ever had California Pizza Kitchen Foccacia Bread Appetizer, this tastes just like the alla checca they use.

absolutely delicious! i made this for my hubby and his little brother. my brother in law was in charge of the maindish & i got to do the side dish. i've made this recipe twice now, both times...