Barilla Farfalle with Red Onions, Tomatoes, Thyme and Parmigiano Reggiano Cheese

• 1/4 cup extra-virgin olive oil
• 1 red onion, peeled and julienned
• 16 ounces canned tomatoes, peeled and crushed
• 1 (454 g) package Barilla Farfalle
• 2 sprigs fresh thyme
• salt and black pepper to taste
• 1/2 cup grated Parmigiano-Reggiano cheese

1. Bring a large pot of water to a boil; season with salt.
2. Heat olive oil in a large skillet over medium heat.
3. Add onions and sweat gently for about 10 minutes.
4. Add tomatoes and simmer for 5 to 8 minutes.
5. Cook pasta according to package directions.
6. Drain pasta.
7. Toss pasta with tomato sauce and thyme for 1 minute.
8. Season with salt and pepper.
9. Sprinkle with freshly grated Parmigiano-Reggiano cheese and serve immediately.

extravirgin olive oil, red onion, tomatoes, barilla farfalle, thyme, salt, cheese

Taken from allrecipes.com/recipe/barilla-farfalle-with-red-onions-tomatoes-thyme-and-parmigiano-reggiano-cheese/ (may not work)