Spaghettini with Checca Sauce

Ingredients · 4 servings

• 360 gAngel hair pasta
• 60 gScallions
• 12 gGarlic cloves
• 300 gCherry tomatoes
• 50 gParmesan cheese
• 20 gBasil leaves, fresh
• 60 gOlive oil
• 200 gMozzarella cheese, fresh
• 10 gSalt

Equipment

food processor, stovetop, chef knife, colander, cutting board, large bowl, large pot, serving spoon, tongs, wooden spoon

Instructions

1. 1
   Prep and boil

   Gather all ingredients and tools, then bring a large pot of salted water to a rolling boil over high heat. · 5 min

   What to look for: water at a rolling boil

2. 2
   Cook pasta

   Add the angel hair pasta to the boiling water and cook over high heat, stirring often, until al dente. · 9 min

   What to look for: pasta tender but springy

3. 3
   Blend sauce base

   Add scallions, garlic cloves, cherry tomatoes, Parmesan cheese, fresh basil leaves, and olive oil to the food processor. · 3 min

   What to look for: coarsely chopped pieces

4. 4
   Pulse tomatoes

   Pulse the mixture just until the cherry tomatoes are coarsely chopped and the sauce is chunky, not smooth. · 1 min

   What to look for: roughly chopped tomatoes

5. 5
   Drain pasta

   Drain the cooked pasta in a colander, reserving a small amount of the starchy pasta cooking water. · 1 min

   What to look for: steam rising from pasta

6. 6
   Toss pasta

   Transfer pasta to a large bowl and toss with the tomato mixture and fresh mozzarella cheese until evenly coated. · 2 min

   What to look for: pasta glossy with sauce

7. 7
   Adjust sauce

   Add a little reserved pasta water and toss again if the sauce looks dry or tight. · 1 min

   What to look for: sauce loosens and clings

8. 8
   Serve pasta

   Divide the spaghettini with checca sauce among plates and serve immediately while warm.