- 6 tablespoons olive oil
- 1 large onion, halved lengthwise, thinly sliced crosswise
- 1 pound cherry tomatoes, halved
- 2 garlic cloves, minced
- ⅔ cup vermouth
- 1 cup chopped fresh Italian parsley
- 1 cup thinly sliced fresh basil
- 1 ½ teaspoons dried oregano
- 1 pound smoked mozzarella, cut into ½-inch cubes
Regular mozzarella can be substituted for the smoked variety in this quick and easy dish.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add onion; increase heat to high and sauté until onion is beginning to brown, about 6 minutes. Add tomatoes; sauté 3 minutes. Stir in garlic; cook 2 minutes. Add vermouth, then parsley, basil, olives, and oregano. Cook 4 minutes, stirring often. Add cooked pasta; toss over medium heat until sauce coats pasta. Remove from heat. Stir in cheese. Season pasta to taste with salt and pepper and serve.