2large handfuls crushed tomatoes or 1 large tomato, crushed
1/2teaspoon coarse salt
1/2cup slivered basil (or chiffonade)
1/3cup grated Parmigiano Regianno cheese
Cook pasta, reserving some pasta water.
Heat olive oil in a large skillet. Add cherry tomatoes, onion and garlic. Sauté about 10 minutes. Add crushed tomatoes. Cook 5 minutes. Add pasta, butter and basil to skillet. Cook 5 minutes, adding pasta water to thin if necessary. Serve with grated cheese.