Spaghettini with a Checca Sauce

The crisp, fresh flavors of this recipe are perfect for the end of summer, and demand the good tomatoes that the season offers. Adam can't get enough of it, I make it at least once a month. The only thing to cook is the pasta, everything else heads to the food processor making this an ideal end of a long day recipe.

When seasoning, remember that tomatoes love salt so add a pinch, taste, and repeat as needed. The pasta fresh out of the pot will bring enough heat to melt the mozzarella into gooey deliciousness, and enough water to bring everything together. That means don't bother draining your pasta, just grab it with some tongs and drop it in the bowl. Spaghettini also goes by "thin spaghetti", but really any thin pasta will work -- I've used capellini in a pinch.


Spaghettini with a Checca Sauce
(approx 2 servings)

6 ounces spaghettini or capellini pasta
4 scallions, white and pale green parts coarsely chopped
2 garlic cloves, crushed
12 oz cherry tomatoes, halved
1-2 oz Parmesan, coarsely chopped
10 fresh basil leaves
3 tbs olive oil
4 oz fresh mozzarella, torn (about 1/2" pieces)
Kosher salt
freshly ground black pepper

1) set a pot of water on the stove and bring to a boil
2) drop the pasta
3) put the scallions, garlic and Parmesan in a food processor and blitz for 5-10 seconds
4) add the tomatoes, basil and olive oil and process briefly (the tomatoes shouldn't be pureed, you want to retain the chunks), then season with a couple good pinches of salt and a few grinds of pepper
5) divide the mozzarella between two bowls
6) once the pasta is al dente use tongs to divide it between the two bowls
7) add the tomato mixture on top and serve