Spaghettini with Checca Sauce

8 ounces spaghettini or angel hair pasta

5 scallions (white and pale green parts only), coarsely chopped

3 garlic cloves, crushed

1 (12 oz container) cherry tomatoes, halved

1 (1 oz) piece parmesan, coarsely chopped

8-10 fresh basil leaves

Salt and freshly ground black pepper

3 Tbs. olive oil

4 ounces fresh mozzarella cheese, cut into 1/2- inch cubes

1.  Cook the pasta in a large pot of boiling salted water.  

2.  Meanwhile, combine the next 7 ingredients in a food processor.  Pulse just until the tomatoes are coarsely chopped.  (do not puree)

3.  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.

For some reason my kids say this is hot (spicy).  I think it is the garlic.  They still eat it though. I actually just use regular spaghetti noodles for this.  Not a fan of the thinner noodles.