Prep: 10 minutes
Yield: 4 servings
1/2 cup butter
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 pounds yellow cherry tomatoes, halved
1/3 cup chopped basil leaves
16 oz fusilli (spiral pasta) cooked & drained
grated parmesean cheese
In skillet melt butter over medium heat and cook onion & garlic, stirring occasionally until softened. Stir in tomatoes and cook, stirring occasionally 5 minutes or until tomatoes soften but do not lose shape, and sauce thickens slightly. Stir in basil and salt & pepper to taste. Toss with hot fusilli and sprinkle with cheese.
Tips & Tricks:
In a pinch, use dried garlic & basil. Red tomatoes can be used in place of yellow, and if you don't have fusilli, try linguine.
Make it Healthier:
Use smart balance margarine to lower saturated fat & cholesterol.