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Spaghetti with Checca Sauce Recipe

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This appealing, meatless main dish from Angela Strother of Gainesville, Florida is full of cheesy, tomato flavor. “If you want it saucier, add a bit of the reserved pasta water,” Angela suggests.

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Spaghetti with Checca Sauce Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

4 ounces uncooked spaghetti
2 tablespoons olive oil
2 small tomatoes, quartered
3/4 cup shredded Parmesan cheese
5 fresh basil leaves
2 green onions, chopped
2 garlic cloves, minced
Dash salt and pepper
2 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/4 cup hot water

Directions

Cook spaghetti according to package directions. Meanwhile, in a blender, combine the oil, tomatoes, Parmesan cheese, basil, onions, garlic, salt and pepper; cover and process until coarsely chopped.
Drain spaghetti and place in a bowl. Add the tomato mixture, mozzarella cheese and water; toss to coat. Yield: 2 servings.

Nutritional Facts 1-1/2 cups equals 564 calories, 29 g fat (11 g saturated fat), 44 mg cholesterol, 638 mg sodium, 50 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Spaghetti with Checca Sauce in Cooking for 2 Fall 2006, p31

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Spaghetti with Checca Sauce (2)

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Spaghetti with Checca Sauce

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Reviewed on Jun. 19, 2011 by Ratlova30

This recipe was a little out of the norm for what I make my family but it was surprisingly good considering I hate tomatoes. I would definitely make this again, this recipe tasted very fresh and very simple. Only thing I did differently was I doubled the recipe.

Reviewed on Jun. 19, 2009 by Angela320

This is a nice light easy dish that I always seem to have the ingredients on hand for. I made it for my Mom for supper one night and now she makes it for my Dad all the time.