Checca Sauce with Spaghetti
Get creative with this simple dish: try other fresh herbs, spice it up with some minced jalepeno or serrano pepper, use Parmesan or chèvre instead of mozzarella.
Servings: 4 people
Ingredients
- 12 ounces spaghetti
- 1/4 cup extra virgin olive oil or more
- 2 cloves fresh garlic minced
- 4 large heirloom tomatoes any variety, cut into bite size chunks
- 24 pitted kalamata olives or a mix of green and black, coarsely chopped
- 8 ounces fresh mozzarella cut into bite size chunks
- salt and freshly ground black pepper
- a handful of basil leaves thinly sliced
Instructions
- Cook pasta according to package directions.
- Meanwhile, combine remaining ingredients, except basil, in a large bowl (large enough to hold the pasta too) and gently stir to combine.
- Season raw sauce to taste with salt and freshly ground black pepper.
- When pasta is al dente, scoop the pasta directly over the sauce and gently toss to combine.
- Add more olive oil, salt and freshly ground black pepper to taste. Sprinkle basil slices over the top and serve immediately.
Video
Nutrition
Calories: 675kcal | Carbohydrates: 73g | Protein: 26g | Fat: 32g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 744mg | Potassium: 680mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1994IU | Vitamin C: 25mg | Calcium: 338mg | Iron: 2mg
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