Spaghettini alla Checca Sauce
Recipe Number: 743
Contributor: Snowy Owl
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Serves:
4
Calories Per Serving:
Preparation Time:
Difficulty: Easy
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| Ingredients: |
8 ounces spaghettini or angel hair pasta
4 green onions, coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved, or 4 large tomatoes
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper
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| Cooking
Instructions: |
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 green onions, garlic, tomatoes, cheese, basil, olive oil, salt, and pepper in a food processor. Pulse just until the tomatoes are coarsely chopped but do not puree. Allow to sit at room temperature at least 2 but no more than 10 hours before serving.
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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| Additional
Comments: |
| Fresh home grown tomatoes work the best.> |
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