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Spaghetti with Checca Sauce

 Spaghetti with Checca Sauce
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.
2 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or

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Spaghetti with Checca Sauce (continued)

Wine (continued)