| 1/2 | cup (1 stick) butter |
| 1 | medium onion, chopped |
| 2 | cloves garlic, finely chopped (optional) |
| 1-1/2 | pounds red and/or yellow cherry tomatoes, halved |
| 1/3 | cup chopped fresh basil leaves |
| 1 | box (16 ounces) fusilli pasta, cooked and drained |
| Grated Parmesan cheese |
| In 12-inch nonstick skillet, melt I Can’t Believe It’s Not Butter!® Spread over medium heat and cook onion, stirring occasionally, 2 minutes or until softened. Stir in garlic and tomatoes and cook, stirring occasionally, 5 minutes or until tomatoes soften but do not lose their shape and sauce thickens slightly. Stir in basil and season, if desired, with salt and ground black pepper. |
| In large serving bowl, toss sauce with hot fusilli and sprinkle with cheese. |
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