• 2 tablespoons extra-virgin olive oil
• 1 cup thinly sliced yellow onions
• 2 cups canned whole peeled tomatoes, with their juice, coarsely chopped
• salt and freshly ground black pepper
• 2 tablespoons fresh basil leaves torn into small pieces
• 8 oz. fresh mozzarella cheese, cut into 1/4 inch cubes

Heat oil in pan over medium heat. Add the onion and cook until it has softened and turned a rich golden color.

Add the tomatoes, season with salt and pepper, and cook until the tomatoes have reduced, about 15 minutes. Stir in the basil and cook 2 minutes. Remove from the heat and set aside.

Now, cook the pasta and when it is al dente, drain it and transfer to a serving bowl. Add the sauce and the cheese. Cover the bowl with a plate and allow to stand 2-3 minutes so the cheese melts before you serve it.

 
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