Recipe: Quick Cherry Tomato Pasta Sauce (with garlic, green onion and fresh herbs)

QUICK CHERRY TOMATO PASTA SAUCE

"Cook about 1/2 pound of your favorite dry pasta and have it ready to go in a warmed bowl before making sauce. This dish goes together quickly."

8 ounces uncooked pasta
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 large garlic clove, finely chopped
1/2 pound red cherry tomatoes
1/2 pound yellow cherry tomatoes
5 or 6 green onion stalks, coarsely chopped
3 tablespoons coarsely chopped mixed fresh herbs (such as basil, parsley and chives)
Salt and freshly ground black pepper to taste
Freshly grated Parmesan or Romano cheese (for serving)

Cook pasta according to package directions; drain and place in a warm bowl.

Meanwhile, heat oil and butter in large saute pan over medium heat. Add garlic and saute 2 to 3 minutes.

Add tomatoes to saute pan; saute 2 to 5 minutes.

Add green onion, herbs, salt and pepper. Constantly shaking pan to mix everything, saute mixture until about half the tomatoes are beginning to burst, 5 to 7 minutes more. Remove from heat immediately.

Toss tomato sauce with pasta. Top with Parmesan.

Makes 4 servings
Source: The Great Tomato Book by Gary Ibsen