Spaghettini with Checca Sauce

[tandkvd]

I saw this recipie a few weeks ago on either 30 Minute Meals or Every Day Italian on the Food Network. I saved it because I knew we would have lots of tomatos to eat. out of the garden.

Karen planted yellow pear tomatos that are about the same size as cherry tomatos. I used those in the recipie with a couple plum tomatos. I also substituted Romano cheese for the Parmesan, and shreaded Mozzarella instead of fresh.
I also grilled some chicken tenders to go with it. But shrimp would be good as well.

My wine collection is dwindling. This has been the busyest summer in a long time for our business. I had some Bonny Doon BHR and Karen finished off her Asti Spumanti. I wish I had took the time to stop and get some Chianti, although the BHR was pretty good. And Karen liked the Asti with it.

Spaghettini with Checca Sauce

8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper

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.

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

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.

[Innkeeper]

We've got the Yellow Pears coming in now more and more; so baring a early frost, we may give that one a try. Should be an interesting color.