Saturday, July 14, 2012

Angle Hair Pasta with Checca Sauce

In an attempt to limit the number of groceries that I had to buy for dinner I went in search of recipes with limited ingredients.  When I came across this recipe I realized that most of the ingredients were either in the garden or already in my pantry....PERFECT!  This is definitely what I consider a hearty, delicious, BUDGET FRIENDLY meal!  Just what I was looking for, though next time I might try it with penne or bowtie pasta...mainly so that I can stick my fork into is just something I am weird about, forgive me, please!

Angle Hair Pasta with Checca Sauce
Adapted from Everyday Italian, by Giada DeLaurentiis

1 pint cherry or grape tomatoes (If using cherry tomatoes, cut them in half before using them)
3 green onions, white and pale green parts only, coarsely chopped
2-3 cloves garlic
1 (1-ounce) piece of Parmesan cheese, coarsely chopped
8 fresh basil leaves
3 Tbsp. olive oil
4 oz. fresh Mozzarella cheese, cut into 1/2 inch cubes
1/2 tsp. salt, plus more to taste
1/2 tsp. pepper, plus more to taste
8 0z. angel hair or spaghettini pasta (1/2 a box), cooked according to package
In the bowl of a food processor, combine the tomatoes, green onions, garlic cloves, Parmesan cheese, basil leaves, and olive oil. Pulse until the ingredients are coarsely chopped, not pureed.
Transfer the sauce to a large bowl. Stir in the cubes of fresh Mozzarella and 1/2 teaspoon each of salt and pepper. Season with more salt and pepper, to taste, if needed.
Toss the sauce immediately with the fresh cooked pasta and serve.
Serves 4
I topped it with capers just because I love them, you certainly don't have to!
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