Fresh Summer Tomato Sauce

Ingredients:

• 4 Scallions (white and pale green parts only)
• 6 Garlic Cloves (roasted, to bring out sweetness)
• 12 oz Cherry or Grape Tomatoes, halved (during late summer, use Heirloom Tomatoes)
• 1 oz Parmesan
• 10 Basil Leaves
• 3 tablespoons Extra Virgin Olive Oil (use some chili oil for a kick)
• 10 Basil Leaves
• Kosher Salt & Fresh Black Pepper
• 4 oz Fresh Mozzarella, but into 1/2 inch cubes
• 1/4 cup Kalamata Olives, sliced
• Zest of 1 Lemon
• 1 link Italian Sausage, sliced and browned on a skillet (optional)

Recipe adapted from Food Network's, Everyday Italian. I made additions that I thought enhanced the recipe.

* Roast your garlic, by placing peeled garlic cloves in a small saucepan with olive oil. There should be enough olive oil to go half way up the clovves. Roast on low heat until the garlic cloves are soft and slightly browned. The now "garlic infused oil" can be used to flavor your sauce in place of regular olive oil.

Directions:

1. Combine the first 8 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).

2. Bring the tomato sauce out to a bowl and mix in the fresh mozzarella, sausage, lemon zest, and olives. Taste for seasonings and add additional salt/pepper as needed. If the tomato sauce is dry, add some pasta water from cooking your pasta.

3. Cook your pasta to al dente, reserving some of the pasta water. Add reserved pasta water to the fresh tomato sauce as needed.

4. Toss the warm pasta with the fresh tomato sauce and serve immediately.