Spaghetti with Checca Sauce Recipe
Spaghetti with Checca Sauce Recipe photo by Taste of Home

Spaghetti with Checca Sauce Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

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

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.

Directions

  1. 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.
  2. Drain spaghetti and place in a bowl. Add the tomato mixture, mozzarella cheese and water; toss to coat. Yield: 2 servings.
Originally published as Spaghetti with Checca Sauce in Cooking for 2 Fall 2006, p31

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.

Medium-Bodied Red Wine

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

Reviews for Spaghetti with Checca Sauce

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 19, 2011

"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."

MY REVIEW
Reviewed Jun. 19, 2009

"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."

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