Basil Tomato Pasta

With temps in the 90s and triple digits across much of the country it's hard to feel like cooking and going to any trouble in the kitchen. I know I'm not one to enjoy slaving over a hot stove, if I am slaving, it means it's not any fun for me and if I'm grouchy, no one will be happy and then I'll realize I should've ordered pizza. And then dinner won't taste good and I'll be kickin' myself all evening and wishing I had paid the $2 delivery fee AND a tip just so that I wouldn't have had to cook in the heat and make me and everyone else miserable in the mean time.

However, I love when dinner can be as simple as dressing up a 10 minute pasta with simple tomatoes and fresh basil. Delicious.

3 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/4 teaspoon crushed red pepper flakes
1 can (14.5 oz) organic plain or fire roasted diced tomatoes, undrained
4 tablespoons butter
1 clove garlic, finely chopped
1/4 teaspoon coarse salt (kosher or sea salt)
8 oz uncooked angel hair pasta
1/4 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese

In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, butter, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.

Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.