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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.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 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.
Nutrition Facts
1 each: 564 calories, 29g fat (11g saturated fat), 44mg cholesterol, 638mg sodium, 50g carbohydrate (7g sugars, 3g fiber), 25g protein.

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Average Rating:
  • slmacbeth
    Oct 19, 2017

    I would suggest using some of the pasta cooking water in place of the 1/4 cup of hot water. I thought this had pretty good flavor, but was a bit of a pain to prepare. Not worth the trouble for me.

  • Ratlova30
    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.

  • FriedaG
    Jan 23, 2010

    No comment left

  • Angela320
    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.