CHECCA SAUCE
- 1 (12-ounce) bag of cherry tomatoes, halved
- 3 scallions (white and pale green parts only),
- coarsely chopped
- 3 garlic cloves
- 1 (1-ounce) piece of Parmesan cheese, coarsely chopped
- 8 fresh basil leaves
- 3 tablespoons olive oil
- 4 ounces fresh mozzarella cheese, cut into ½-inch cubes
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
Instructions:
This sauce is made all over Italy in the summer, when tomatoes are in season, but only in Rome is it known as alla Checca. I like to serve it with a long, thin strand such as spaghettini or angel hair; the fresh flavors seem to go perfectly with these delicate shapes.
- In the Bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coarsely chopped (do not purée).
- Transfer the sauce to a large bowl. Stir in the mozzarella cheese and ½ teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta.