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Spaghettini with Checca Sauce


  • 8 oz spaghettini or angel hair Pasta

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

  • 3 Cloves Garlic crushed

  • 1 (12-ounce container) Cherry Tomato halved

  • 1 (1-ounce) piece Parmesan coarsely chopped

  • 10 fresh basil leaves

  • salt and freshly ground black pepper

  • 3 tablespoons Olive Oil

  • 4 oz fresh Mozzarella cut into 1/2-inch cubes


  • 1.

    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.

  • 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.

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