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Quick Tomato-Basil Pasta with Fresh Mozzarella Recipe

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This recipe for Quick Tomato-Basil Pasta with Fresh Mozzarella, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp. extra-virgin olive oil
4 garlic cloves, minced
1/4 tsp. red pepper flakes
1 (28-oz.) can crushed tomatoes
1 (14.5-oz.) can diced tomatoes
8 tbsp. roughly chopped fresh basil
1/4 tsp. sugar
Salt
1 lb. campanelle or fusilli pasta
8-oz. fresh mini mozzarella balls, drained and cut in half
1/3 cup grated Parmesan cheese

Directions:
Directions:
Bring 4 quarts water to boil in large pot.

Meanwhile, heat 2 tbsp. oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.

Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Quick Cooking recipe from Cook's Country

 

 

 

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