Ingredients

• 1 box Barilla Piccolini® Mini Farfalle
• 2 tablespoons extra virgin olive oil
• 2 tablespoons onions, minced
• 1 pint cherry tomatoes, halved
• Salt and Pepper to taste
• 4 leaves fresh basil, chopped fine
• 4 ounces mozzarella cheese, shredded

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Instructions

1. Bring a pot of water to a boil.
2. Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
3. Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
4. Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
5. Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
6. Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
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