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Checca Sauce Recipe

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This recipe for Checca Sauce is from The Sempier Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 ½ INCH CUBES
½ TSP. SALT, PLUS MORE TO TASTE
½ 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 ½ 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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