Spaghetti with Checca Sauce

By cacelias

This is a wonderful, easy, delicious pasta recipe. Everyone loves it! Excellent with fresh, sweet cherry tomatoes.

Recipe from Courtney Rathweg, "30-Minute Mom- Simply Summer", Cook's Wares, May 2007

Ingredients

• 8 oz. angel hair pasta
• 4 green onions, chopped
• 3 cloves garlic, minced
• 12 oz. cherry tomatoes, halved
• 1 oz. freshly grated parmesan cheese
• 10 fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 4 oz. fresh mozzarella cheese, cut into 1/2 inch cubes
• Reserved pasta cooking liquid

Preparation

Step 1

Cook pasta according to package directions in well-salted water. *Use a lot of salt in the water for the pasta. It should taste "like the sea". When done, drain pasta, reserving some of the cooking liquid for later.

While pasta is cooking combine green onions, garlic, tomatoes, parmesan, basil, salt and pepper into the food processor. Pulse until coarsely chopped. Some of the ingredients such as the onions and parmesan should be pre-chopped to ensure even incorporation.

Place fresh mozzarella in a large serving bowl. Transfer the hot pasta on top of the mozzarella. Pour tomato mixture from food processor on top of the pasta and toss. Add approximately 1/4 cup of the pasta water to thin out the sauce, more may need to be added, if pasta looks dry.

Serve immediately.

Variation: Pasta Salad with Checca Sauce; use bow tie pasta instead of angel hair pasta and cut mozzarella smaller and add last to pasta salad. Serve chilled.