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

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

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!)

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