HOME PAGE

About Us

Order DinnerPlanner
Features
See Sample Foods
About Us
Contact Us
Testimonials
Easy Kids Meals
Free Grocery Coupons

Our Dinner Menus

Heart Healthy Recipes
Family Dinner Recipes

Dinner Recipes

Beef Wellington
General Tso's Chicken
Chicken Croquettes
Coffee Drink Recipes
Chicken Wing Recipes
Appetizer Recipes
Quick Dinner Recipe

Articles

Cooking Conversions
Family Dinner Dividends
Childhood Obesity 

Kids & Chores

Container Gardening 
Slimming down forever
Benefits of Meal Planning
What wine to serve
Gifts for the Cook
Help with Picky Eaters

"How To"

Canning Tomatoes
Canning Peaches
Sun-dried Tomatoes
Zucchini Pickles
Can Pickled Beets
Make Baby Food
Chicken stock & pieces
Make Applesauce

Holiday Recipes

Easy Picnic Recipes
Halloween Ideas
Thanksgiving Recipes
Thanksgiving Turkey
Christmas Dinner
Christmas Cookie Recipes

 

 

 

 

 




Pasta with fresh Checca Sauce

 

---------------------------

 

 

 

 

 



PASTA WITH CHECCA SAUCE

Try your hand at this delicious pasta sauce made with cherry tomatoes.
This style of pasta can be found all over Italy in the summer, when tomatoes and basil are at their peak. The noncook sauce clings best to curly fusilli or small pasta shells, but you can use any pasta of choice and it will still taste wonderful!

Ingredients

1 lb. pasta of choice (fusilli, angel hair, shells, etc.)
2 pints cherry tomatoes (about 4 cups), cut in half 
8 scallions (white and pale green parts only), coarsely chopped 
4 cloves garlic, chopped, or 2 tsp. minced garlic
2 oz. fresh-grated (or shaved) parmesan cheese 
about 16 fresh basil leaves, more if you like fresh basil 
3 oz. extra-virgin olive oil 
Pinch of salt 
Pinch of freshly-ground black pepper 
8 oz. cubed mozzarella cheese (small cubes)

Directions

Prepare the pasta according to manufacturer's directions, being careful not to overcook. When pasta is done boiling, reserve some of the water for possible use in sauce. 

While the pasta is boiling, combine the cherry tomatoes, scallions, garlic, parmesan, basil, and olive oil in a food processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper. This can also be done in a blender, but it's even more difficult to make sure the sauce doesn't puree in a blender. We want the sauce to be a bit chunky! 

When pasta is cooked, drain the pasta, put back in pan, and toss with the tomato mixture, adding the cheese cubes. (Add a bit of the water the pasta boiled in if the sauce seems a bit dry.) Serve immediately.