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Spaghetti alla Checca

(recipe, Katie Hickey)


This is a very similar recipe to Giada's.


  1. 8 oz. spaghetti (I also like it with mini shells so it's more like pasta salad)
  2. 4 scallions, coarsely chopped
  3. 3 garlic cloves, crushed
  4. 12 oz. cherry tomatoes, halved
  5. 1 oz. piece of parmesean, coarsely chopped
  6. 8 to 10 fresh basil leaves
  7. Salt and pepper
  8. 2 Tbsp. olive oil
  9. 4 oz. fresh mozzarella cheese, cut into ½ in. cubes
  10. Reserved pasta water (about ¼ cup)


  1. Cook pasta in large pot of boiling salted water until al dente.
  2. Meanwhile, combine next 7 ingredients in food processor until tomatoes are coarsely chopped (do not puree).
  3. Drain pasta, reserving some pasta water. Toss the pasta with the tomato mixture and the fresh mozzarella in a large serving bowl. Add pasta water to get the right consistency. Serve immediately.