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I don’t care if the weather people say this isn’t a hot summer. If you had to work outside in it, you’d think it’s a hot summer, too! Therefore, I continue to try and find good summer recipes. Even though I still feel a need to bake and use the oven… and yes, I know I contradict myself right there, but I still need my sweets. šŸ™‚

This is one of the simplest pasta sauces, and has become a regular for me whenever tomatoes are in season. Plus, no heat required. Always a good thing as the heat of summer continues! Combine the sweetness of tomatoes, the saltiness of Parmesan, the creaminess of mozzarella, and the pungent kick of garlic to make a deliciously simple sauce to top any pasta. An angel hair or other long stranded pasta would be best, or you can be like me and go for fun shapes! Checca Sauce

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

In a food processor work bowl fitted with the chopping blade, combine the scallions, garlic, tomatoes, Parmesan, basil, olive oil, salt, and pepper. Pulse just until the tomatoes are coarsely chopped, but do not puree. Stir in the fresh mozzarella cubes and season with additional salt and pepper. Serve immediately over hot pasta.

Source: Everyday Italian by Giada De Laurentiis