I made this again last night. I use spaghettini or spaghetti. It needs the pasta water as it tends to not have enough liquid. I use Sorrento mozzarella as I don't care for fresh mozzarella & I think the Desert Glory tomatoes have more flavor (still sprinkle a bit of sugar over the tomato mixture to cut the acidity). I put the tomatoes in the processor after initially pulsing the other ingredients a few times (so the tomatoes don't really get smushed up).
Spaghettini with Checca Sauce
8 ounces spaghettini or angel hair pasta
4 scallions--white & pale green parts only, coarsely chopped
3 garlic cloves, crushed (can use less)
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons e.v. olive oil
4 oz fresh mozzarella cheese, cut into ½" cubes
Salt and freshly ground black pepper
add ½ Tbsp sugar to the sauce (my addition)
dried red pepper flakes (my addition)
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the 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 pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately. Giada Di Laurentiis
Spaghettini with Checca Sauce
8 ounces spaghettini or angel hair pasta
4 scallions--white & pale green parts only, coarsely chopped
3 garlic cloves, crushed (can use less)
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons e.v. olive oil
4 oz fresh mozzarella cheese, cut into ½" cubes
Salt and freshly ground black pepper
add ½ Tbsp sugar to the sauce (my addition)
dried red pepper flakes (my addition)
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the 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 pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately. Giada Di Laurentiis