1/2 box (16-ounce box) butterfly pasta Heat a large pot of salted water to a boil. Add pasta; cook according to package directions. Heat olive oil in a large skillet over high heat; add tomatoes. Cook, shaking the pan a few times, for about 5 minutes. Add onion; cook, stirring, 3 minutes. Add garlic; cook 1 minute. Lightly smash tomatoes with the back of a spoon. Add herbs, salt and pepper to taste; cook 1 minute. Drain pasta; stir into skillet with the sauce until coated. Sprinkle with cheese to taste or stir in mozzarella. Adjust seasoning; serve hot.
2 tablespoons olive oil
1 1/2 pints cherry or grape tomatoes
1 onion, chopped
2 cloves garlic, minced
3 tablespoons chopped fresh herbs or 1 teaspoon dried
1/2 teaspoon coarse salt
Freshly ground pepper
Grated Parmesan cheese or cubed fresh mozzarella
Nutrition information: Makes 4 servingsPer serving: 312 calories, 24 percent of calories from fat, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 51 g carbohydrates, 9 g protein, 249 mg sodium, 5 g fiber
Chicago Tribune