New York Times Pasta Recipe

Sautéed red onion and garlic with quartered rainbow cherry tomatoes cooked in EVOO seasoned with Italian seasoning, red pepper flakes, salt and pepper

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Step 1

In a large skillet over medium heat, sauté onions and garlic in 2 tbs of olive oil until soft, about 3-5 minutes.

Step 2

Turn the heat to a medium-high and add quartered cheery tomatoes and salt. Cover tomatoes with olive oil, about 1/3 cup.

Step 3

Season sauce with Italian seasoning and red pepper flakes. Simmer for 5-10 minutes until tomatoes are cooked down.

Step 4

Serve Sauce over aldente cooked brown rice and lentil pasta. Serve pasta over bed of freshly tossed greens if desired.