Spaghettini With Checca Sauce |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I saw this recipe on Everyday Italian and simply had to try it right away! I am so glad I did too, because it was fabulous! It is a no cook sauce and all the ingredients are fresh, so easy and so light you will hardly believe it! I can easily see this sauce use on bruchetta, or as an accompiment served with crackers. I hope you will enjoy this recipe as much as I do! Ingredients:
8 ounces spaghettini or 8 ounces angel hair pasta |
4 scallions, coarsely chopped (white and pale green parts only) |
3 garlic cloves, crushed |
12 ounces container cherry tomatoes, halved |
1 ounce piece parmesan cheese, coarsely chopped |
8 -10 fresh basil leaves |
salt & freshly ground black pepper |
3 tablespoons olive oil |
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes |
salt & freshly ground black pepper |
Directions:
1. Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
2. Meanwhile, combine the next 7 ingredients in a food processor.
3. Pulse just until the tomatoes are coarsely chopped (do not puree).
4. Drain pasta, reserving some of the pasta water.
5. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.
6. Add some of the reserved water (about 1/4 cup) if the sauce looks dry.
7. Serve immeidately.
8. Serves 4.
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