Gluten Free Spaghetti with Tomatoes and Basil

Ingredients:

• 1/2 small yellow onion, diced
• 3 1/2 tablespoons extra-virgin olive oil
• 1 pint chery tomatoes, halved
• 1 dash salt
• 1 dash black pepper
• 1 box (12 ounces), Barilla® Gluten Free Spaghetti
• 4 basil leaves, torn
• 1/2 cup grated Parmigiano reggiano cheese

Directions:

1. In a skillet over medium heat, saute onion in 2 1/2 tablespoons oil for about 5 minutes until translucent. Add tomatoes, season with salt and pepper, and simmer for 10 minutes.

2. Cook pasta according to package directions. Drain and toss with sauce and basil. Top with cheese and drizzle with remaining olive oil.

Nutrition Facts

Amount per serving:

Total Calories: 477

• Sodium 352mg
• Carbs 72g
• Fiber 3g
• Fat 18
• Saturated Fat 4g
• Sugars undefined
• Protein 11g
• Calcium undefined
• Iron undefined