Pasta with Garden Tomatoes and Fresh Mozzarella

1. 1

   Toss mozzarella and salt together, and set aside.

2. 2

   Fill a medium stockpot with water and bring to a boil.

3. 3

   Heat the oil and butter in a large saute pan over medium-high heat.

4. 4

   Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender about 10 minutes

5. 5

   Cook the pasta in the boiling water until al dente.

6. 6

   Add the tomatoes to the cooked onions, and increase the heat to medium-high.

7. 7

   Continue to cook, stirring occasionally, until just tender about 5 minutes

8. 8

   Drain the pasta, and toss into the tomato-onion mixture to evenly coat.

9. 9

   Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.

10. 10

    Transfer to a large platter and garnish with fresh basil leaves and remaining 1/2 cup cheese.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.