Go Back
+ servings
Pasta with Checca Sauce

Pasta with Checca Sauce

Print Recipe
Pasta with checca sauce, pasta alla cecca, is fresh tomato sauce with basil, green onion, garlic, olive oil, Parmesan and mozzarella cheese.
Recipe adapted from Food Network TV
Course Noodles, Pasta
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Holly Ford


  • 8 oz Rigatoni or other pasta of your choice
  • 12 oz cherry tomatoes sliced in half
  • 4 green onion, white and pale green part only coarsely chopped
  • 3 garlic cloves finely minced
  • about 15 fresh basil leaves
  • 3-5 tablespoon olive oil
  • 4 oz fresh mozzarella cheese cut into bite size chunks
  • 1/3 cup freshly grated Parmesan cheese
  • salt and pepper to taste


  • Cook the pasta in the boiling water according to the package direction.
  • In a food processor, pulse together tomatoes, green onion, basil leaves, garlic, 3 tablespoon olive oil until they are coarsely chopped. Transfer to a large mixing bowl and add Parmesan cheese and more olive oil, if needed, salt and pepper to taste, and mix everything well.
  • Add the fresh mozzarella to the sauce.
  • Drain the pasta and toss with the sauce. Serve immediately.


The recipe is modified from the recipe of Giada De Laurentils