Ingredients
1 pound Busiata pasta (ringlette)
2 Tablespoons olive oil
2 small yellow onion, chopped
4 cloves garlic, chopped
1 pound 100-200 size shrimp, peeled, cleaned and cooked
1 pint cherry tomatoes, halved
¼ cup chopped parsley
1 cup pasta water
Salt and pepper

In a pot of salted boiling water, cook the pasta till al dente, reserving 1 cup of the pasta water before draining. Meanwhile in a large sauté pan heat the olive oil on medium heat. Add the onion and cook till translucent. Add the garlic and cook 30 seconds then add the shrimp and toss to heat. Add the tomatoes, season with salt and pepper, and put a lid on it to wilt them. Remove the lid, add the parsley and pasta water and bring to a boil. Add the cooked pasta and toss to coat. Reseason if needed. Serve in pasta bowls.