Pasta Pomodoro

🥘 Ingredients

• Parmigiano-Reggiano
• basil leaves
• cherry or Campari tomatoes, cut in half
  1 lb
• garlic, finely diced
  1 tsp
• olive oil
  2 Tbsp
• onion, finely diced
  1/3 c
• pasta
• pepper
• salt

🍳 Cookware

• saucepan
• potato masher

1. 1

   Cook the pasta according to the manufacturer instructions.

   pasta
2. 2

   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 .

   olive oil: 2 Tbsp, onion, finely diced: 1/3 c, garlic, finely diced: 1 tsp, cherry or Campari tomatoes, cut in half: 1 lb, basil leaves
3. 3

   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 .

   salt, pepper
4. 4

   Grated some Parmigiano-Reggiano on top of each plate.

   Parmigiano-Reggiano