- some pasta
- 2 Tbsp olive oil
- 0.33 cup onion, finely diced
- 1 tsp garlic, finely diced
- 1 lb cherry or Campari tomatoes, cut in half
- some basil leaves
- some salt
- some pepper
- some Parmigiano-Reggiano
- 1 saucepan
- 1 potato masher
Cook the pasta according to the manufacturer instructions.
In a saucepan, heat the olive oil, when hot add the onion, finely diced, and cook for a few minutes at medium heat until light golden brown. Add the garlic, finely diced, and when fragrant add the cherry or Campari tomatoes, cut in half, and add some basil leaves including the stems and cook at medium to low heat for 10 to 15 minutes.
Using a potato masher, mash the tomatoes and remove the stems of the basil. Add a few more basil leaves and adjust seasoning with salt and pepper.
Grated some Parmigiano-Reggiano on top of each plate.