INGREDIENTS

  • 2/3 lb fresh mozzarella cheese , 1/2-inch cubes
  • 1/2 teaspoon coarse sea salt
  • 1/2-1 cup olive oil
  • 4 tablespoons butter
  • 1 cup finely chopped vidalia onions
  • 1/4 cup finely chopped garlic
  • 1 lb pasta
  • 4 cups vine-ripened tomatoes , seeded
  • 3/4 cup freshly grated romano cheese
  • 1/2 cup chopped basil

DIRECTIONS

  1. Toss mozzarella and salt together. Set aside.
  2. Bring a large pot filled with water to a boil.
  3. Heat the oil and butter in a large saute pan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender (approx. 10 minutes).
  4. Cook the pasta in the boiling water until al dente.
  5. Add the tomatoes to the cooked onions and increase the heat to high. Continue to cook, stirring occasionally, until just tender (approx. 5 minutes).
  6. Drain the pasta and toss into the tomato-onion mixture to evenly coat. Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
  7. Transfer to a large platter and garnish with basil leaves and remaining cheese.