one pound fusilli
one large can chopped san marzano tomatoes
one medium onion, finely diced
salt and pepper
half pound buffalo mozzarella, diced into one centimeter cubes
two tablespoons fresh basil, shredded by hand
Sautee onions on medium low until nicely golden, adding generous amount of fresh ground black pepper about halfway through.
Deglaze with a generous splash of corenwijn, reduce completely, and continue to sautee until onions are nicely caramelized.
Add whole can of tomatoes and start simmering on medium low.
Simmer until the tomatoes are nicely broken down and reduced (adding salt to taste), and then add the basil, stir in and continue to cook for about two or three minutes. While the sauce is finishing, cook the pasta in about one gallon of boiling water with one tablespoon of salt.
When the pasta is al dente, drain and add to the pan with the sauce, stir it up, turn off the heat, and then throw in the diced buffalo mozzarella, and stir it up well.
Keep stirring until the cheese is nicely melty.