Spaghettini with Checca Sauce

Light and flavorful spaghettini pasta tossed with tomato sauce and fresh mozzarella.

Spaghettini with Checca Sauce

Spaghettini with Checca Sauce



Prep Time

15 minutes

Cook Time

10 minutes




Giada De Laurentiis

Image of Spaghettini with Checca Sauce


  • 8 ounces spaghettini or angel hair pasta
  • 4 scallions (white and pale green parts only, coarsely chopped)
  • 3 garlic cloves (crushed)
  • 1 12-ounce container cherry tomatoes, halved
  • 1 1-ounce piece Parmesan, coarsely chopped
  • 8 to 10 fresh basil leaves
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 4 ounces fresh mozzarella cheese (cut into 1/2-inch cubes)
  • Salt and freshly ground black pepper


  1. As seen on: Everyday Italian. Light Pasta Classics.
  2. 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).
  3. 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.
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2 reviews & comments

  • Author's avatar image
    Kate McCalla

    love it ! the freshness of the tomato sauce is amazing :)

  • Author's avatar image
    Tonya Wells

    Delicious and easy and quick! Perfect light summer pasta and a meatless meal!

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