Farfalle margherita

Now I'm sure it comes as no surprise that I do most of the cooking around here. However, there are nights when I come home so exhausted that all I really want for dinner is a bowl of cereal. Unfortunately, that's been happening rather frequently lately (hence the lack of posts) as I've been working nights again. But sometimes, the Boy comes to my rescue, as he did the other night, by making me dinner.

Dinner made by the Boy almost always consists of pasta, and this was no exception--a simple, delicious homemade tomato sauce, sprinkled with fresh basil (from the little plants on our balcony) and le coup de grace--hunks of mozzarella di bufalo, purchased from Trader Joe's. A simple, delicious late-night meal, this will be even better made with fresh tomatoes when they burst into season. A nice alternative might also be to try it with smoked mozzarella! And because the Boy doesn't believe in measuring cups and spoons, these are approximate. Enjoy!

Farfalle margherita

• 1 pound farfalle
• kosher salt
• small glug olive oil
• 2 cloves garlic, sliced
• 1 red onion, chopped
• 1 can diced tomatoes
• 1/2 can crushed tomatoes
• 7 leaves basil, torn roughly
• 2 oz. mozzarella di bufalo, roughly chopped

Bring a pot of water to a boil. Add farfalle and kosher salt and cook farfalle according to package directions.

Meanwhile, in a saucepan, heat olive oil over medium heat. Add garlic and red onion and saute until onion begins to soften. Add both kinds of tomatoes and cook, stirring occasionally, until farfalle is cooked. Remove sauce from heat.

Drain farfalle and toss with tomato sauce. Add basil and mozzarella and toss until mozzarella begins to melt. Serve.

Links to other mozzarella di bufalo noshes:

• Heirloom Tomato Basil Mozzarella Salad from Simply Recipes
• Caprese Bites from Redacted Recipes