Spaghettini with Checca Sauce

Ingredients

• 8 ounces angel hair pasta 
• 12 ounce cherry tomatoes halved
• 8  basil leaves fresh
• 4 ounces mozzarella cheese fresh cut into 1/2-inch cubes
• 3  garlic cloves crushed
• 3 tablespoons olive oil 
• 1 ounce parmesan coarsely chopped
• 4 servings salt and pepper black freshly ground
• 4  scallions white green coarsely chopped and pale parts only

Equipment

• food processor
• bowl
• pot

Directions

1. 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.
2. Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
3. Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.
4. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry.
5. Serve immediately.