Spaghettini with Checca Sauce

Save Recipe
  • Yield: 824 g
  • Serving: 4
  • Prep time: 8 m
  • Cook time: 15 m
  • Ready in: 23 m
Loading...
(0 / 5)

I saw this recipe on Everyday Italian and simply had to try it right away! I am so glad I did too, because it was fabulous! It is a no cook sauce and all the ingredients are fresh, so easy and so light you will hardly believe it! I can easily see this sauce use on bruschetta, or as an accompaniment served with crackers. I hope you will enjoy this recipe as much as I do!

Ingredients

Nutrients

Calories
440.6
Calories from Fat
176 g
Total Fat
19.6 g
Saturated Fat
6.5 g
Cholesterol
28.7 mg
Sodium
297.4 mg
Total Carbohydrate
48.7 g
Dietary Fiber
3.3 g
Sugars
4.5 g
Protein
17.7 g

Step by step method

  • Step 1

    Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.

  • Step 2

    Meanwhile, combine the next 7 ingredients in a food processor.

  • Step 3

    Pulse just until the tomatoes are coarsely chopped (do not purée).

  • Step 4

    Drain pasta, reserving some of the pasta water.

  • Step 5

    Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.

  • Step 6

    Add some of the reserved water (about 1/4 cup) if the sauce looks dry.

  • Step 7

    Serve immediately.

x

Lost Password