1 can Cento Yellow Whole Peeled Tomatoes (14 oz), chopped with puree reserved
1 tbsp Cento Imported Extra Virgin Olive Oil
1 pt Cherry Tomatoes, halved
1 cup Fresh Basil Leaves, chopped
1 package Maurizio Trofie (17.6 oz)
as needed Cento Fine Sicilian Sea Salt
as needed Parmesan Cheese, grated
Prepare pasta according to packaging. Heat oil in a large saucepan. Sauté cherry tomatoes for 3-4 minutes over medium heat, add salt as needed. Then add yellow tomatoes and ¾ cup of basil. Cook for an additional 1-2 minutes. Add in yellow tomato puree and cook for 2-4 minutes. Add pasta to sauce and toss until evenly coated. Plate and sprinkle grated parmesan cheese, as desired. Add remaining fresh basil for garnish. Serves 4-6.