Fusilli with Fresh Red & Yellow Tomato Sauce

1/2	cup (1 stick) butter
1	medium onion, chopped
2	cloves garlic, finely chopped (optional)
1-1/2	pounds red and/or yellow cherry tomatoes, halved
1/3	cup chopped fresh basil leaves
1	box (16 ounces) fusilli pasta, cooked and drained
	Grated Parmesan cheese

In 12-inch nonstick skillet, melt I Can't Believe It's Not Butter!® Spread over medium heat and cook onion, stirring occasionally, 2 minutes or until softened. Stir in garlic and tomatoes and cook, stirring occasionally, 5 minutes or until tomatoes soften but do not lose their shape and sauce thickens slightly. Stir in basil and season, if desired, with salt and ground black pepper.

In large serving bowl, toss sauce with hot fusilli and sprinkle with cheese.