So last week I found myself with an abundance of cherry tomatoes. We had planted them in our garden. My favorite variety is the Sweet 100's. I bought a container at Marc's(without thinking). Then, my mom brought me 2 large bags of cherry tomatoes. What's a girl to do with all these cherry tomatoes? Make Checca sauce! I found this recipe from one of Giada's cookbooks. These pictures don't even do it justice. It is a great tasting and simple sauce. The best part is that you don't even cook the sauce. Some times the simpler the better, you know? I paired it with some freshly made pasta from Ohio City Pasta. I hate to drown this pasta in an overpowering sauce, so this sauce was perfect.
I'm writing this recipe from memory, so forgive me if the amounts are not exact.
1. Cook your past until it is al dente.
2. In a food processor, combine 1- 12oz container of halved cherry tomatoes, 3 cloves of garlic, 8 basil leaves, 1/4 c. of chopped green onions.
3. Pulse your food processor until the tomatoes are finely chopped but not pureed. Drizzle 3 T. of olive oil into your tomatoes as you pulse
4. Add 1 oz. of fresh Parmesan cheese.
5. Fold your warm pasta into the tomato mix.
6. Slice or chop 4 oz of fresh mozzarella over the top of your pasta dish. (I was missing this part, unfortunately)