Pasta with vineripe tomatoes, basil, and fresh mozzarella

2 tablespoons olive oil
small pat of unsalted butter
1/4 cup finely chopped Vidalia onion
1 or 2 tablespoons minced garlic
3 or 4 ounces linguini or thin spaghetti
2 cups coarsely chopped and seeded vineripe tomatoes
1/2 cup fresh mozzarella, cut into 1/2-inch cubes and tossed with coarse salt
1/4 cup freshly grated Romano cheese
1/4 cup chopped fresh basil

Put a large pot of water on to boil over high heat. Cook pasta. While pasta cooks, cook the tomatoes. Heat oil and butter in pan. Add the onion and garlic and cook for about 5 minutes or until the onion is tender. Add the tomatoes, raise the heat a little, and cook 5 more minutes. Drain the pasta and add to the tomato mixture, tossing gently to evenly coat the pasta. Remove from the heat and stir in the mozzarella and a small portion of the Romano cheese. Transfer to a serving platter and garnish with the basil and the remaining Romano cheese.

I made this twice last week and loved it! It's a modified version of a recipe that came from "At Home with Magnolia" by Allysa Torey, owner of Magnolia Bakery in New York.