Tuesday, July 27, 2010
Checca Sauce
I found this recipe in the Everyday Italian cookbook. I was looking for something light and healthy, but still wanted a pasta. This was perfect. The sauce is not a warm sauce, but is more like a fresh Italian salsa for your pasta. Bill said he thought it tasted like bruschetta but on top of pasta instead of bread - and that is a pretty accurate description. It is perfect for the hot summer nights we have been having and best of all it doesn't take very long to make!
Checca Sauce
From: Everyday Italian
Ingredients:
1 (12oz) bag of cherry tomatoes, halved
3 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves
1 (1oz) piece of Parmesan Cheese, coarsely chopped
8 fresh basil leaves
3 Tbsp olive oil
4 Oz fresh mozzarella cheese, cut into 1/4 - 1/2 inch cubes
1/2 tsp salt
1/2 tsp freshly ground black pepper
Directions:
1. Pulse cherry tomatoes, scallions, garlic, Parmesan, basil, and oil in food processor until the tomatoes are coarsely chopped (Do not puree).
2. Transfer sauce into a large bowl. Stir in mozzarella cheese and 1/2 tsp each of salt and pepper.
3. Toss sauce immediately with your choice of cooked pasta (I used whole wheat angel hair pasta).
(as you can see I may have pulsed one or two more times than I should have, but I liked the consistency!)
Labels:
Entree,
Pasta,
Vegetarian
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