CHECCA SAUCE

Checca Sauce image

Yield makes about 3 cups; serves 4 over a pound of a pasta as a main course

Number Of Ingredients 9

Ingredients

1 (12-ounce) bag of cherry tomatoes, halved
3 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves
1 (1-ounce) piece of Parmesan cheese, coarsely chopped
8 fresh basil leaves
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

Steps:

In the bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Stir in the mozzarella cheese and 1/2 teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta.

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