Ingredients
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4 scallions, coarsely chopped (white and pale green parts only)
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3 garlic cloves, crushed
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12 ounces container cherry tomatoes, halved
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1 ounce piece parmesan cheese, coarsely chopped
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salt & freshly ground black pepper
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3 tablespoons olive oil
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salt & freshly ground black pepper
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4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
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8 ounces spaghettini or 8 ounces angel hair pasta
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8 -10 fresh basil leaves
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring often.
- Meanwhile, combine the next 7 ingredients in a food processor.
- Pulse just until the tomatoes are coarsely chopped (do not puree).
- Drain 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 water (about 1/4 cup) if the sauce looks dry.
- Serve immeidately.
- Serves 4.