Simple Supper: Checca Penne

This sauce is so fresh and bright and it only takes a minute or two to make. I've never come across such a simple recipe! The ripe grape tomatoes lend a clean, sweet flavor while the raw garlic adds some unexpected heat. Serve this sauce over your favorite pasta (mine happens to be whole wheat penne pasta) or top baguette slices with it and bake them in the oven for a few minutes.

Checca Sauce, from Everyday Italian by Giada de Laurentiis
2 c. grape tomatoes

2 scallions, white and pale green parts only

2 garlic cloves*

1/4 c. parmesan cheese, coarsely chopped

6 fresh basil leaves

1/4 c. fresh mozzarella cheese, cubed
1 healthy drizzle of good olive oil

salt and pepper to taste


Combine the tomatoes, basil, parmesan, olive oil, garlic, salt, pepper and scallions in the food processor and pulse. Do not liquefy, you want this sauce to be a tad chunky. Transfer the sauce to a bowl and fold in the mozzarella and a little more salt and pepper to taste.

*For those of you who find the flavor of raw garlic too intense you can either substitute the garlic for more scallion or saute the garlic for a few minutes before tossing it in the food processor.