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Spaghetti alla Checca Recipe

Nutrition

Cal/Serving: 712
Daily Value: 36%
Servings: 2

Balanced, High-Fiber
Vegetarian
Fat25g38%
Saturated11g53%
Trans0g0%
Carbs93g31%
Fiber6g24%
Sugars7g0%
Protein30g60%
Cholesterol52mg17%
Sodium677mg28%
Calcium415mg41%
Magnesium117mg29%
Potassium727mg21%
Iron4mg21%
Zinc4mg26%
Vitamin A3954IU79%
Vitamin C25mg41%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg16%
Niacin (B3)3mg16%
Vitamin B60mg18%
Folic Acid (B9)74µg19%
Vitamin B121µg22%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K215µg269%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Spaghetti alla Checca
Jessica Chou

This fresh, easy pasta is amazing in the summer, with the classic combination of tomatoes, basil, and mozzarella in an uncooked sauce. But it can easily be made year-round to enjoy that same garlicky taste.

See all tomato recipes.

4.5
 

INGREDIENTS

  • 8 ounces thin spaghetti
  • 1 clove garlic, chopped
  • 8 ounces cherry tomatoes (or 1/2 pint), halved
  • 1/4 pound fresh mozzarella, cubed into 1/4-inch pieces
  • 4 leaves basil, torn
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, to taste
  • 1/2 tablespoon butter

DIRECTIONS

Boil water and cook thin spaghetti in salted water until al dente.

Combine the garlic, tomatoes, mozzarella, and basil in a medium bowl. Mix with 1 tablespoon of olive oil, salt, and pepper to taste.

Once the pasta is ready, toss with the butter to melt it, then combine with the tomato mixture. Serve the pasta warm.

Recipe Details

Servings: 2
Total time: 30 minutes
Special Designations: Vegetarian

Notes and Substitutions:

If you're not a big garlic fan, you can simply rub the mixing and serving bowl with some raw garlic to get just a hint of the flavor.

If you don't have cherry tomatoes, feel free to dice any other tomatoes you may have.