Spaghettini With Checca Sauce

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 8 ounces spaghettini or 8 ounces angel hair pasta
• 4 scallions, coarsely chopped ( and pale green parts only)
• 3 garlic cloves, crushed
• 12 ounces container cherry tomatoes, halved
• 1 ounce piece parmesan cheese, coarsely chopped
• 8 -10 fresh basil leaves
• salt & freshly ground black pepper
• 3 tablespoons olive oil
• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
• salt & freshly ground black pepper

Recipe

• 1 cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
• 2 meanwhile, combine the next 7 ingredients in a food processor.
• 3 pulse just until the tomatoes are coarsely chopped (do not puree).
• 4 drain pasta, reserving some of the pasta water.
• 5 toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.
• 6 add some of the reserved water (about 1/4 cup) if the sauce looks dry.
• 7 serve immeidately.
• 8 serves 4.