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Ingredients
- 1/2 pound angel hair pasta or thin spaghetti uncooked
- 3 tablespoons olive oil
- 1 small yellow onion very finely chopped
- 2 teaspoons mined garlic
- 3/4 cup Zesty Italian dressing separated, fat-free works great
- 2 and 1/2 cups cherry tomatoes halved or quartered
- 1/2 cup fresh basil thinly sliced or chopped
- 3/4 cup mozzarella cheese chopped into small pieces
- Optional: salt and pepper to taste (I use 1 teaspoon salt and 1/4 teaspoon pepper)
- Optional: red pepper flakes
Instructions
- Cook the pasta according to package directions.
- Meanwhile, heat the olive oil in a large nonstick skillet on medium-high heat. Add onions and cook and stir until translucent. Add in the garlic and stir until fragrant. Add in 1/2 cup of the dressing and cherry tomatoes and cook for about 5-6 minutes, stirring occasionally.
- As the tomatoes cook and soften, smash them with the back of a wooden spoon. Continue to cook until the tomatoes make a chunky style sauce. (About 4-6 minutes) Add in the salt and pepper.
- Drain the pasta and toss with the tomato mixture.
- Add in the fresh basil. Season with additional salt and pepper if desired. Add remaining 1/4 cup of the dressing here and toss everything together. Add in the mozzarella cheese, chopped basil, and red pepper flakes if desired.
- Enjoy immediately.
