Best Spaghettini With Checca Sauce Recipes

SPAGHETTINI WITH CHECCA SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
• Meanwhile, combine the next 7 ingredients in a food processor.
• Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain 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 water (about 1/4 cup) if the sauce looks dry.
• Serve immeidately.
• Serves 4.

SPAGHETTI ALLA CHECCA

Steps:

• Bring 4 quarts of water to a boil.
• Add a tablespoon of salt and the pasta.
• Be sure all the strands are submerged.
• While that cooks combine tomatoes, mozzarella and herbs.
• Season with salt and pepper.
• Heat oil in a saucepan until smoking hot.
• Pour over the tomato mixture.
• When pasta is done, drain and add to the tomato mixture.
• Toss until well coated.
• Cover bowl and let stand about 2 minutes so the cheese begins to melts.

ALLA CHECCA

Steps:

• Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
• Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

CHECCA SAUCE

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.