Spaghettini With Checca Sauce

• 8 ounces spaghettini or 8 ounces angel hair pasta
• 4 scallions, coarsely chopped (white 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

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.

spaghettini, scallions, garlic, cherry tomatoes, parmesan cheese, basil, salt, olive oil, mozzarella cheese, salt

Taken from www.food.com/recipe/spaghettini-with-checca-sauce-143041 (may not work)