Ingredients
- 8 ounces spaghettini or angel hair pasta
- 4 scallions (white and pale green parts only), coarsely chopped
- 3 garlic cloves, crushed
- 1 (12-ounce container) cherry tomatoes, halved
- 1 (1-ounce) piece Parmesan, coarsely chopped
- 8 to 10 fresh basil leaves
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- Salt and freshly ground black pepper
Directions
Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.
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By mlt500
New York, NY
on December 30, 2010
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I made this years ago - it was my first Giada recipe. It's so easy and delicious. Great for summer!
By michelbouchard
Pompano Beach, FL
on October 30, 2009
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I made the Checca sauce with angel hair last evening for a group a friends and they wanted the recipe...I made it many times, it is so easy to prepare and taste fantastic. Don't waste the time cutting the tomatoes... Throw thme in the food processor whole, it comes out perfect anyways...
By cariseo_5209026
New York, NY
on March 15, 2006
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This is great. It is even really good with whole wheat pasta. I can't wait to make it again.
Read all 16 reviews