Pasta with Garden Tomatoes and Fresh Mozzarella

• .67 lb. fresh mozzarella
• 1/2 tsp. coarse sea salt
• 1 c. olive oil
• 4 tbsp. butter
• 1 c. Vidalia onion
• 1/4 c. garlic
• 1 lb. pasta
• 4 c. vine-ripened tomatoes
• 3/4 c. Romano cheese
• 1/2 c. basil

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

fresh mozzarella, coarse sea salt, olive oil, butter, vidalia onion, garlic, pasta, tomatoes, romano cheese, basil

Taken from www.delish.com/recipefinder/pasta-garden-tomatoes-fresh-mozzarella (may not work)