Pasta Fresca With Basil

• 8 ounces eggless rainbow pasta (rotini or shells)
• 1 teaspoon olive oil
• 13 cup chopped onion
• 2 garlic cloves, minced
• 1 (28 ounce) can Italian-style tomatoes, chopped
• 14 cup chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 4 ounces part-skim mozzarella cheese, grated
• fresh ground black pepper

1. Cook pasta according to package directions, omitting salt.
2. Wile pasta is cooking, prepare sauce.
3. Heat olive oil in a large saucepan.
4. Saute onion and garlic until just tender.
5. Add tomatoes, parsley and basil, simmer 15 to 20 minutes.
6. Drain pasta.
7. Mix with tomato sauce and cheese.
8. Toss until cheese is melted.
9. Sprinkle generously, to taste, with freshly ground pepper.

pasta, olive oil, onion, garlic, italianstyle tomatoes, parsley, fresh basil, mozzarella cheese, fresh ground black pepper

Taken from www.food.com/recipe/pasta-fresca-with-basil-408817 (may not work)