Checca Sauce

Despite what I may blog about, we really do eat real food -- not just dessert for every meal.

Here's proof:

I didn't really care much about tomatoes until a few years ago when I was in Zambia and one of our very talented volunteers made me a tomato sandwich. No turkey, no lettuce... just bread, a little mayo and lots of sliced tomatoes. Loving and devouring it probably had a little something to do with the three weeks of peanut butter sandwiches I'd had every day for lunch, but still...it was SO good. Since then, I've been hooked. And when tomato season rolls around I always think of (and thank!) Pam for enlightening me.

(Picked, washed and cut in half. Delicious already!)

My mom picked the first tomatoes from her garden, and I couldn't wait to make up a little something with what she shared. I can't wait for ours to be ready. Just another week or so I think. Don't you love tomato season? It's brings with it fresh bruschetta and salsa, BLT's (with LOTS of T), and the best salads of the year.

(Love the colors! Ready to be pulsed in the food processor.)

This recipe is a winner from Giada who says that it's made all over Italy in the summer time, but only in Rome is it called 'alla Checca'. It did not disappoint. It's a great way to use those tomatoes, NOT use your oven and put a meal together pretty quickly. I added in three sliced chicken sausages but you could throw in any protein -- italian sausage, shrimp, or ground turkey are just a few ideas. Any pasta will work, but it sure looks good with a thin spaghetti -- probably about 12 ounces of it, maybe a little more. It's up to you. Mangia and enjoy!

(Ready to eat!)

Checca Sauce
adapted from Everyday Italian by Giada de Laurentis

16 oz. cherry tomatoes, halved
3 green onions (white and green parts only), coarsely chopped
3 cloves garlic
1 ounce parmesan cheese
10-12 fresh basil leaves
2-3 tablespoons olive ooil
4 oz. fresh mozzarella cheese, cut into 1/2 inch cubes
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

In the bowl of a food processor, pulse the cherry tomatoes, scallions, garlic, Parmesan, basil, and oil just until the tomatoes are coarsely chopped. Do not puree. Transfer the sauce to a large bowl. Stir in the mozzarella cheese and 1/2 teaspoon each of salt and pepper. Season the sauce with more salt and pepper to taste. Toss the sauce immediately with your choice of freshly cooked pasta or serve over the top of pasta.