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PASTA WITH CHECCA SAUCE

Try your hand at this delicious pasta sauce made with cherry tomatoes. This style of pasta can be found all over Italy in the summer, when tomatoes and basil are at their peak. The noncook sauce clings best to curly fusilli or small pasta shells, but you can use any pasta of choice and it will still taste wonderful!

Ingredients

1 lb. pasta of choice (fusilli, angel hair, shells, etc.)
2 pints cherry tomatoes (about 4 cups), cut in half 
8 scallions (white and pale green parts only), coarsely chopped 
4 cloves garlic, chopped, or 2 tsp. minced garlic
2 oz. fresh-grated (or shaved) parmesan cheese 
about 16 fresh basil leaves, more if you like fresh basil 
3 oz. extra-virgin olive oil 
Pinch of salt 
Pinch of freshly-ground black pepper 
8 oz. cubed mozzarella cheese (small cubes)

Directions

Prepare the pasta according to manufacturer's directions, being careful not to overcook. When pasta is done boiling, reserve some of the water for possible use in sauce. 

While the pasta is boiling, combine the cherry tomatoes, scallions, garlic, parmesan, basil, and olive oil in a food processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper. This can also be done in a blender, but it's even more difficult to make sure the sauce doesn't puree in a blender. We want the sauce to be a bit chunky! 

When pasta is cooked, drain the pasta, put back in pan, and toss with the tomato mixture, adding the cheese cubes. (Add a bit of the water the pasta boiled in if the sauce seems a bit dry.) Serve immediately.