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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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2 Servings
Prep/Total Time: 20 min.

Ingredients

4 ounces uncooked spaghetti
2 tablespoons Crisco® Pure 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.

Nutrition 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.

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

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Reviews for Spaghetti with Checca Sauce (1)