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.
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!