6 clever cleaning solutions that take the hassle out of chores

Giada's Checca Sauce
Giada De Laurentiis shares her recipes for veal saltimbocca and quick and easy no-cook checca sauce.
Yosef Herzog / TODAY
print recipe
(174 rated)
Prep time:
3 cups

This sauce is easy to make, super fresh and light, and can be used in a number of different ways. I like to serve it tossed with spaghettini or angel hair pasta.

Technique tips: Don't over puree the sauce. It should have a little texture.

Swap options: You can switch out the herbs. Try mint or tarragon or add a few red pepper flakes.


    • One 12-ounce container cherry tomatoes, halved
    • 3 scallions (white and pale green parts only), coarsely chopped
    • 2 cloves garlic
    • One 1-ounce piece Parmesan cheese, coarsely chopped
    • 8 fresh basil leaves, torn
    • 3 tablespoons extra virgin olive oil
    • 1/2 teaspoon kosher salt, plus more to taste


In the bowl of food processor, pulse the first 6 ingredients just until the tomatoes are coarsely chopped (do not purée). Transfer the sauce to a large bowl. Season with the salt.

Toss the sauce immediately with your choice of freshly cooked pasta or serve on the side of your favorite meats.

Related video

Closed Captioning
apply | reset x

Veal saltimbocca: Giada shows how to make it restaurant-style

Play Video - 5:04