"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Checca Sauce Recipe

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This recipe for Checca Sauce, by , is from The Sempier Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doreen Sempier
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (12OZ) BAG OF CHERRY TOMATOES - HALVED
3 SCALLIONS (WHITE & PALE GREEN PARTS ONLY), COURSLEY CHOPPED (I USED ONE)
3 GARLIC CLOVES (I USED MAYBE TWO)
1 (1 OZ) PIECE OF PARMESEAN CHEESE, COURSLY CHOPPED (I USED SHREDDED)
8 FRESH BASIL LEAVES
3 TABLESPOONS OLIVE OIL
4 OZ. FRESH MOZZZARELLA CHEESE, CUT INTO INCH CUBES
TSP. SALT, PLUS MORE TO TASTE
TSP. FRESHLY GROUND BLACK PEPPER, PLUS MORE TO TASTE

Directions:
Directions:

IN THE BOWL OF A FOOD PROCESSOR, PULSE THE CHERRY TOMATOES, SCALLIONS, GARLIC, PARMESEAN, BASIL AND OIL JUST UNTIL THE TOMATOES ARE COARSELY CHOPPED (DO NOT PUREE)
TRANSFER THE SAUCE TO A LARGE BOWL. STIR IN THE MOZZARLLA CHEESE AND TSP 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. SPAGHETTTINI & ANGEL HAIR DO WELL WITH THIS.

Number Of Servings:
Number Of Servings:
MAKES ABOUT 3 CUPS, SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE

 

 

 

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