Pasta Twists With Tomato and Mozzarella |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I adopted this recipe and have not yet tried it. The original chef's comments are as follows: One of the first recipes I learned how to make when I got married! From a Sunset collection. Ingredients:
1/4 cup olive oil |
3 garlic cloves, halved |
1 (14 1/2 ounce) can italian-style tomatoes |
1/4 teaspoon oregano leaves |
1/4 cup dry red wine |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup fresh basil leaves or 1 tablespoon dry basil |
1/2 lb rotelle pasta (corkscrew-shaped pasta) or 1/2 lb fusilli (corkscrew-shaped pasta) |
1 cup mozzarella cheese, shredded |
parmesan cheese, grated, if desired |
Directions:
1. Heat oil in a med size frying pan over medium heat.
2. Add garlic and cook, stirring, until it turns a pale golden brown.
3. remove and discard garlic.
4. In the same pan, add toatoes (break up with a spoon) and their liquid.
5. Add oregano, wine, salt, pepper and basil.
6. Adjust heat so mixture boils gently.
7. Cook, uncovered, stirring occasionally until sauce is lightly thickened (approx 15-20 mins).
8. While sauce is cooking, cook pasta until al dente.
9. Drain pasta well and place in a warm serving bowl.
10. Mix pasta gently with mozzarella cheese.
11. Spoon tomato sauce over pasta.
12. Serve with French Bread and enjoy!
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