Spaghettini with Checca Sauce

Total Time:
23 min
Prep:
15 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

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


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