| 1 box | Piccolini® Mini Farfalle |
| 2 tablespoons | extra virgin olive oil |
| 2 tablespoons | onion, minced |
| 1 pint | cherry tomatoes, halved |
| to taste | salt |
| to taste | freshly ground black pepper |
| 4 leaves | fresh basil, torn |
| 4 ounces | mozzarella cheese, shredded |
ADD oil and onions to a medium sauté pan and heat over medium-high heat. Sauté for 3 minutes or until onions are soft.
ADD the cherry tomatoes to the skillet. Sauté 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 Piccolini® Mini Farfalle according to the directions on the package.
REMOVE the sauce from the heat, puree 1/3 of the sauce in a blender on high, for two minutes. Return the puree to the sauté pan.
DRAIN and toss the pasta with the sauce. Finish with the basil and mozzarella cheese.