Spaghettini with Checca Sauce
From choclytcandy 14 years agoIngredients
- 12 ounces spaghettini or angel hair pasta shopping list
- 4 scallions (white and pale green parts only), coarsely chopped shopping list
- 3 garlic cloves, crushed shopping list
- 1 (12-ounce container) cherry tomatoes, halved shopping list
- 1 (1-ounce) piece Parmesan, coarsely chopped shopping list
- 8 to 10 fresh basil leaves shopping list
- salt and freshly ground black pepper shopping list
- 3 tablespoons olive oil shopping list
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes shopping list
- salt and freshly ground black pepper shopping list
- Variation: add italian sausage shopping list
How to make it
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
- Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- crazeecndn Edmonton, CA
- choclytcandy Dallas, Dallas
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