Checca Sauce
A fresh, raw Italian tomato sauce made in the food processor: cherry tomatoes, scallions, garlic, Parmesan, basil, and olive oil pulsed just until coarsely chopped. Tossed immediately with hot pasta for a light, bright, no-cook sauce ready in under 10 minutes.
Equipment
- Food processor
Ingredients
- 1 (12 oz) container cherry tomatoes halved
- 3 scallions white and pale green parts only, coarsely chopped
- 2 cloves garlic
- 1 (1 oz) piece Parmesan cheese coarsely chopped
- 8 fresh basil leaves torn
- 3 tbsp extra virgin olive oil
- 1/2 tsp kosher salt plus more to taste
Instructions
- Pulse: In a food processor, combine the cherry tomatoes, scallions, garlic, Parmesan, basil, olive oil, and salt. Pulse just until the tomatoes are coarsely chopped, being careful not to puree.
- Season: Transfer to a large bowl and season with additional salt to taste.
- Serve: Toss immediately with freshly cooked pasta, or serve on the side of your favorite meats.
Notes
Pulse in short bursts and check the texture often, it's easy to over-process past the ideal coarse chop. Taste and adjust the salt at the end, since Parmesan varies in saltiness. Use the sauce right away for the best fresh flavor and texture. Reserve a little pasta cooking water to loosen the sauce once tossed. Adaptable with red pepper flakes or a squeeze of lemon. Best made and used immediately; leftovers keep 1 to 2 days refrigerated but lose some brightness. Don't freeze.