Spaghettini with Checca Sauce

8 ounces spaghettini or angel hair pasta
4 scallions (white & pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved (I like Desert Glory)
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
4 oz fresh mozzarella cheese, cut into ½" cubes
Sugar (my addition)
sprinkle a few dried red pepper flakes (my addition)
¼ cup reserved cooking water set aside

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. Giada Di Laurentis

Some of the reviews at her Food Network website:
Good with Italian turkey sausage
could be a bruschetta; good with penne; use roasted garlic
add spicy grilled shrimp;
add sugar and 4 sweet cherry peppers and double the recipe