Checca Sauce

I found this recipe in the Everyday Italian cookbook. I was looking for something light and healthy, but still wanted a pasta.  This was perfect.  The sauce is not a warm sauce, but is more like a fresh Italian salsa for your pasta. Bill said he thought it tasted like bruschetta but on top of pasta instead of bread - and that is a pretty accurate description.  It is perfect for the hot summer nights we have been having and best of all it doesn't take very long to make!

Checca Sauce
From: Everyday Italian


Ingredients:
1 (12oz) bag of cherry tomatoes, halved
3 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves
1 (1oz) piece of Parmesan Cheese, coarsely chopped
8 fresh basil leaves
3 Tbsp olive oil
4 Oz fresh mozzarella cheese, cut into 1/4 - 1/2 inch cubes
1/2 tsp salt
1/2 tsp freshly ground black pepper

Directions:
1.  Pulse cherry tomatoes, scallions, garlic, Parmesan, basil, and oil in food processor until the tomatoes are coarsely chopped (Do not puree).

2.  Transfer sauce into a large bowl.  Stir in mozzarella cheese and 1/2 tsp each of salt and pepper.

3. Toss sauce immediately with your choice of cooked pasta (I used whole wheat angel hair pasta).

(as you can see I may have pulsed one or two more times than I should have, but I liked the consistency!)