Ingredients
- 1 12 lbs ripe vine tomatoes
- peeled
- seeded & coarsely diced
- 10 garlic cloves
- peeled and finely sliced
- 14 cup red onion
- chopped
- 13 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- salt
- to taste
- black pepper
- to taste
- 14 cup fresh basil
- coarse chopped
- 14 cup mozzarella cheese
- shredded
- 8 ounces medium pasta shells
- parmigiano-reggiano cheese
- to taste
Instructions
- HEAT olive oil and butter in a skillet.
- Add sliced garlic and onions.
- Saute over low heat until onions and garlic turn a light golden brown.
- Add diced tomatoes and cook together with garlic and onions for 5 minutes.
- Season with salt and pepper to taste.
- Add chopped basil and stir.
- COOK pasta according to package directions and drain.
- SERVE pasta in a soup plate or bowl and top with tomato mixture and freshly grated Parmigiano Reggiano cheese.
- Garnish with fresh basil leaves and shredded mozzarella.
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