Piccolini Mini Farfalle with Cherry Tomatoes, Basil and Mozzarella

By junerodgers

Ingredients

• 1 Box Mini Farfalle
• 2 T exra virgin olive oil
• 2 T onion, minced
• 1 pint cherry tomatoes, halved
• Salt to taste
• Freshly ground black pepper to taste
• 4 leaves fresh basil, torn
• 4 oz. mozzarella cheese, shredded

Details

Servings 4

Preparation

Step 1

Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.

Add the cherry tomatoes to the skillet. Saute the tomatoes for another 3 minutes until the skins are blistered and the flesh is heated through; season with salt and pepper.

Meanwhile, cook the mini farfalle according to the directions on the package.

Remove the tomatoes from the heat, puree 1/3 of the sauce in a blender on high, for 2 minutes. Return the puree to the saute pan.

Drain the pasta and toss the pasta with the sauce. Stir in the basil and mozzarella cheese.