Pasta alla Checca (Italian Tomatoes, Scallions and Basil)

The Roman dish, Checca is an uncooked tomato sauce mixture. Pasta alla checca is an Italian pasta dish using fresh, uncooked tomatoes, basil, fresh mozzarella, olive oil, garlic, salt, and pepper, typically prepared in the summer with fresh ripe tomatoes., is a traditional sauce or salad that is perfect served over pasta or bruschetta. With fresh tomatoes, basil, mozzarella, and Caciotta romana cheese, it is a bright burst of flavour.

Pasta:
1 lb long pasta (spaghetti, fettucine, linguine, etc.)
4 Tbsp. sea salt

4 scallions (white and pale green parts only), coarsely chopped
3 cloves garlic, crushed
12 oz cherry tomatoes, halved
1 oz Parmesan cheese, coarsely chopped
8-10 fresh basil leaves
sea salt
black pepper, freshly ground
3 Tbsp. olive oil
4 oz Caciotta romana, grated

Garnish:
sea salt
black pepper, freshly ground
fresh basil leaves

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 scallions, garlic, tomatoes, Parmesan, basil, salt and pepper in a food processor. Pulse just until the tomatoes are coarsely chopped (do not purée).

Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and cheese in a large bowl. Add some of the reserved pasta water (about ¼ cup) if the sauce looks dry.

Taste for seasonings and add more salt and pepper if needed. Top with basil leaves.

Serve immediately.

Makes 4 servings.