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.
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
Reviews
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.
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.
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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.