2/3 lb. fresh mozzarella, cut into chunks
1/2 tsp. coarse sea salt
1 c. olive oil
4 tbsp. butter
1 c. Vidalia onion
1/4 c. garlic, minced
1 lb. pasta
4 c. vine-ripened tomatoes, chopped
3/4 c. Romano cheese
1/2 c. basil
Toss mozzarella and salt together, and set aside. Fill a medium stockpot with water and bring to a boil. Heat the oil and butter in a large sauté pan over medium-high heat. Add the onion and garlic, reduce the heat to medium-low and cook, stirring occasionally, until the onion is very tender — about 10 minutes
Cook the pasta in the boiling water until al dente. Add the tomatoes to the cooked onions, and increase the heat to medium-high. Continue to cook, stirring occasionally, until just tender — about 5 minutes
Drain the pasta, and toss into the tomato-onion mixture to evenly coat. Remove from the heat and stir in the salted mozzarella and 1/4 cup Romano cheese.
Transfer to a large platter and garnish with fresh basil leaves and remaining 1/2 cup cheese. Serve immediately.