Checca Sauce Recipes

Steps:

• Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
• Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

Steps:

• Mix tomatoes, basil, olive oil, and garlic together in a large non-reactive bowl; season with salt.
• Cover bowl with plastic wrap and let mixture sit at room temperature until the flavors meld, 2 to 10 hours.
• Stir Parmesan cheese into the tomato mixture just before serving.

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often, about 8 minutes.
• Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry. Serve immediately.

Steps:

• Combine in food processor. Pulse until coarsely chopped, being careful not to puree. Season with salt and pepper.

Steps:

• For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
• For the Lentil Loaf: Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
• In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
• Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

Steps:

• For the Checca Sauce:
• Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper.
• For the Lentil Loaf:
• Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return the liquid to a boil. Decrease the heat to low, cover the rice, and gently simmer without stirring for 10 minutes.
• Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until the rice and lentils are tender and the liquid is absorbed, about 30 minutes longer. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 more minutes.
• Meanwhile, preheat the oven to 350 degrees F. Spread 1 tablespoon of the butter over a 10 by 4 1/2 by 3-inch loaf pan. In a heavy, large skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Transfer the spinach to a work surface and coarsely chop.
• In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with the remaining 1/2 cup of mozzarella cheese and 2 tablespoons of parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
• Bake uncovered until the loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Let cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce.

Steps:

• Checca Sauce:
• Combine the cherry tomatoes, scallions, garlic, basil, and oil in a food processor. Pulse the tomatoes until they are coarsely chopped, but not pureed. Set aside. Season the sauce with salt and pepper.
• For the Brown Rice Lentil Loaf:
• Place the lentils in a large saucepan of cold water. Bring the water just to a boil over high heat. Carefully drain the boiling water and rinse the lentils. Meanwhile, in a heavy large saucepan over medium heat, bring the broth to a boil. Add the rice and return liquid to a boil. Turn heat to low, cover the rice, and gently simmer without stirring for 10 minutes. Stir in the lentils, onion, carrot, and celery. Cover and continue cooking without stirring until rice and lentils are tender and the liquid is absorbed, about 30 minutes more. Turn off the heat. Sprinkle the corn over the rice and lentils and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let it stand for 5 more minutes.
• Preheat the oven to 350*F.
• Spread 1 tablespoon of the butter over a 10"x4 1/2"x3" loaf pan. In a large heavy skillet, cook the spinach over medium heat until the spinach wilts, about 3 minutes. Drain and squeeze the excess liquid from the spinach. Move the spinach to a cutting board and coarsely chop.
• In a large bowl, gently mix the lentil mixture, spinach, 1 cup of the mozzarella cheese, eggs, 1/4 cup of Parmesan cheese, basil, salt, pepper, and half of the checca sauce. Spoon the mixture into the prepared pan. Arrange the sliced tomatoes in a row over the lentil mixture. Sprinkle with remaining 1/2 cup of mozzarella cheese and 2 tbls. of Parmesan cheese. Dot the top with the remaining 1 tablespoon of butter.
• Bake uncovered until loaf is heated through and the topping is melted and starting to brown, about 30 minutes. Cool for 15 minutes. Slice the loaf into 2-inch slices, arrange on plates, and serve with the remaining checca sauce. Enjoy!

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
• Meanwhile, combine the next 7 ingredients in a food processor.
• Pulse just until the tomatoes are coarsely chopped (do not puree).
• Drain pasta, reserving some of the pasta water.
• Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.
• Add some of the reserved water (about 1/4 cup) if the sauce looks dry.
• Serve immeidately.
• Serves 4.

Steps:

• Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl.
• Stir in salt.
• Cover with plastic wrap.
• Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
• Cook pasta in a large pot of boiling salted water until al dente.
• Drain.
• Pour uncooked sauce over hot pasta, and toss.
• Add grated Parmesan cheese to your liking.

Steps:

• 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 purée). 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.

Steps:

• Boil the tomatoes for about 4-5 minutes. Not fully cooked just until they kinda crack and the tomato skin come off easy. Peel them, get the seeds out and then dice them.
• In a large bowl: Add the diced tomatoes, the fresh basil, oregano and thyme finely chopped, the garlic and the extra virgin olive oil.
• Salt and pepper for taste. Mix all the ingredients and to combine this delicious flavors just put them away for a bit -- while the pasta is cooking.
• Cook the pasta in a large pot of boiling salted water until al dente or just follow the package instructions.
• Cut the mozzarella cheese into 1/2 inch cubes.
• When the pasta is ready, save a 1/4 cup of pasta water, just in case the sauce looks a little dry or if you just want it a little more saucy.
• Drain pasta.
• Toss the hot pasta in the bowl with the fresh tomato mixture, add the mozzarella then toss again. Add pasta water if necesary.
• Plate, sprinkle some parmesan cheese on top and enjoy!