Double-Tomato Pasta

This easy, tasty pasta dish makes a fabulous light meal. It tastes great warm or cold. I found it in Health magazine

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  teaspoons olive oil
• 1  cup  sliced red onion
• 2  lbs  seeded tomatoes, coarsely chopped
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 8  ounces farfalle pasta (bow-tie pasta)
• 1⁄3 cup sun-dried tomato, packed without oil, sliced
• 1  cup  grated fresh parmesan cheese, divided (about 4 ounces)
• 1⁄4 cup  chopped fresh parsley

Directions

1. Heat oil in a large nonstick skillet over medium-high heat; add onion. Cook 2 minutes, stirring frequently. Add tomatoes, salt, black pepper, and red pepper. Reduce heat and simmer 8 minutes, stirring occasionally.
2. Cook pasta according to package directions, omitting salt and fat. Drain into a sieve over a bowl; add sun-dried tomatoes to reserved pasta water. Let stand 10 minutes; drain. Combine pasta and sun-dried tomatoes.
3. Combine pasta mixture and plum-tomato mixture in a large bowl; stir in 3/4 cup cheese and parsley. Divide pasta evenly among 4 bowls; garnish each with 2 tablespoons Parmesan.