- 2 boxes Banza Rotini
- ¼ c olive oil
- 1 large onion, thinly sliced
- 28 oz can diced tomatoes drained
- 1 cup Fresh Ricotta
- Basil leaves for garnish
- Bring pot of salted water to rolling boil and add rotini
- As pasta cooks, heat up olive oil in a large pan on medium-high. Add onion; cook ~10 minutes, stirring. Add diced tomatoes. Cook 2 minutes.
- Toss with cooked rotini.
- Plate and top with dollop of ricotta and garnish with basil leaves.