Bowtie Pasta with Basil and Tomato Sauce

(modified recipe from Barilla Pasta).

This is a winner with Emerson.

Ingredients:
1/2 box bowtie pasta (I like the mini kind for Emerson)
1 T extra virgin olive oil
2 T onion, minced
1 pint cherry tomatoes, halved
salt to taste
fresh ground black pepper to taste
4 leaves fresh basil, torn
4 ounces mozzarella cheese, shredded

Instructions:
Add oil and onions to medium saute pan and heat over medium high heat. Saute for 3 minutes or until onions are soft.
Add the cherry tomatoes to the skillet. Saute the tomatoes until the skins are blistered and the flesh is heated through. season with salt and pepper.

Meanwhile, cook the bowtie pasta according to directions on package.
Remove tomatoes from hear, puree all or part of the sauce in a blender on high. Return puree to sauce pan.
Drain the pasta and toss with the sauce. Stir in the basiil and mozzerella cheese. You can add other veggies or corn if you like.