Food on Friday: My most-made recipe

When cherry tomatoes are in season, you'd better believe Julia's whipping up some checca sauce.
When cherry tomatoes are in season, you’d better believe Julia’s whipping up some checca sauce.

By Julia Westhoff

My grocery list last night had ingredients for just one thing on it: checca. During tomato season it’s not unusual for me to make this recipe several times a week. I’ve been doing so for years, and we continue to gobble it up like savages every time.

I’ve posted this recipe before, but it’s been a few years and it deserves another shout out. It’s fresh, it’s easy, and it’s super flexible. Rarely do I have all the ingredients on hand for it, but it still tastes amazing every time.

I am asking you nicely to please go out and get all of these ingredients and make this pasta tonight. Unless you are that lady who gave me the stink eye at the Hen House last night. I’m sorry Daisy was throwing a loud fit. She’s 2. It happens. (And I found out later her sister had bitten her on the shoulder. Quite badly, in fact. But that’s another story…)

But I digress. This recipe. Go make it. The end.

Pasta with Checca Sauce
Adapted from Giada de Laurentiis

8 ounces pasta (I like linguini, but any kind will do)
1 bunch scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes (or however many you have in the garden)
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper

Cook the pasta in a large pot of boiling salted water until done.

Meanwhile, process all ingredients in the food processor until coarsely chopped. Season to taste.

Drain the pasta, reserving some of the pasta water (super important). Toss the pasta with the tomato mixture in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.