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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By debs.v.
Orlando, Florida
on April 23, 2013
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was leery of an uncooked tomato sauce, but this was Spectacular, and oh so easy. so fresh and just plain Yummy! Will be making this again and again.
By Demeralda
Flushing, MI
on February 12, 2013
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This recipe is wonderful, simple and so delicious. I didn't think it would turn out, but it surely did! So fresh! I know it's a summer recipe but it tastes SO GOOD in the winter!
By RC Cupcakes
Seattle
on September 18, 2012
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Really great summer pasta! Light and fresh. I used whole wheat spaghetti and even my, "white pasta only" family loved it!
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