8 oz. dried penne pasta
2 T. olive oil
1/4 freshly grated parmesan cheese
1/2 c. green onoin
8 Roma or paste tomatoes, cored, seeded, chopped
1 1/2 c. lightly packed basil leaves
1. Boil pasta until JUST tender. Drain well and pour into a serving bowl. Add olive oil and 2 T parmesan cheese
2. In a skillet over medium heat, stir onions in oil until translucent and limp. Add tomatoes and continue to stir until tomatoes are heated through. Add chopped basil.
3. Pour tomato mixture over hot cooked pasta. Garnish with basil sprigs if desired and additional parmesan cheese.