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Spaghettini with Checca Sauce
Servings
4
Prep Time
15 minutes
Cook Time
10 minutes
Ingredients
-
8 ounces pasta, such as Spaghetti Chitarra, Spaghettini or Angel Hair
- 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
Instructions
- As seen on: Everyday Italian. Light Pasta Classics.
- 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 444
Amount/Serving
% Daily Value
- Carbs
- 49 grams
- Protein
- 17 grams
- Fat
- 20 grams
- Saturated Fat
- 7 grams
- Cholestrol
- 30 milligrams
- Sodium
- 479 milligrams
- Fiber
- 4 grams
- Sugar
- 4 grams
2 comments
love it ! the freshness of the tomato sauce is amazing :)
Delicious and easy and quick! Perfect light summer pasta and a meatless meal!