Pardon the lack of posting. There’s this sweet ‘bun in the oven’ combined with starting back to work that has left blogging in the dust a bit. Thanks for not giving up on me!
Thanks to a cooler than usual summer in these parts tomato season arrived far too late for my taste. Of course as I write this it’s something like 107 outside. Not fun! But now that it’s here, I’m making BLT’s, bruschetta, and one of my favorites: Checca sauce.
(Picked, washed and cut in half. Delicious already!)
I didn’t really care much about tomatoes until a few years ago when I was in Zambia and one of our very talented volunteers (I love you Pam Headlee) made me a tomato sandwich. No turkey, no lettuce… just bread, a little mayo and lots of sliced tomatoes.
Loving and devouring it probably had a little something to do with the three weeks of peanut butter sandwiches I’d had every day for lunch, but still…it was SO good. Since then, I’ve been hooked. And when tomato season rolls around I always think of (and thank!) Pam for enlightening me.
This recipe is a winner from Giada who says that it’s made all over Italy in the summer time, but only in Rome is it called ‘alla Checca’. It did not disappoint. It’s a great way to use those tomatoes, NOT use your oven (did I mention 107 degrees already?) and put a meal together pretty quickly.
The first time I made this I added in a few sliced chicken sausages, but I’ve also used ground Italian sausage, shrimp, and ground turkey–just not all at once of course!
Any pasta will work, but it sure looks good with a thin spaghetti — probably about 12 ounces of it, maybe a little more. It’s up to you. Mangia and enjoy!
16 oz. cherry tomatoes, halved
3 green onions (white and green parts only), coarsely chopped
3 cloves garlic
1 ounce parmesan cheese
10-12 fresh basil leaves
2-3 tablespoons olive ooil
4 oz. fresh mozzarella cheese, cut into 1/2 inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
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 puree. Transfer the sauce to a large bowl. Stir in the mozzarella cheese and 1/2 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 or serve over the top of pasta.