Spaghetti with No-Cook Tomato Sauce is an oldie but goodie that’s perfect for the hottest days of summer. When you can only bear to turn on the stove for a few minutes, you’ll only need to boil the pasta. The rest happens in a food processor.
Adapted from a Giada de Laurentiis recipe, I think of spaghetti with no-cook tomato sauce (or checca sauce) being from Food Network’s heyday. When it was a channel about cooking rather than food entertainment. But the truth is, this recipe is timeless. I come back to it every summer when the cherry tomatoes and basil are at their best. It’s tempting to make it off season, but it never tastes as vibrant or refreshing as it does when the tomatoes are at their peak.
As to the noodles, I prefer the heft of spaghetti versus spaghettini or angel hair, but really almost any noodle will do.
If you’re wondering what Summer Pasta Solution #1 is, click here.
Fresh cherry tomatoes, basil and parmesan cheese come together in the perfect sauce for the hottest days of summer.
Bring a large pot of water to a boil. Salt it well and cook the pasta til al dente, according to package directions.
Combine the scallions, garlic, cherry tomatoes, parmesan, bails and olive oil in a food processor. Pulse just until the tomatoes are coarsely chopped. Season with salt and pepper.
Drain the pasta, reserving a cup of pasta water. Toss the pasta with the tomato mixture in a large bowl and top with mozzarella. If the sauce seems dry, add pasta water a few tablespoons at a time to loosen the sauce. Serve immediately.
Adapted from Giada De Laurentiis' Spaghettini with Checca Sauce: https://www.foodnetwork.com/recipes/giada-de-laurentiis/spaghettini-with-checca-sauce-recipe-1915045