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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 1/2 teaspoons minced fresh garlic |
2 tablespoons olive oil |
1/2 cup dry red wine |
2 (14 1/2 ounce) cans petite diced tomatoes, undrained |
2 tablespoons chopped fresh basil or 1 teaspoon dried basil |
1 tablespoon chopped fresh oregano or 1/2 teaspoon dried oregano |
1 teaspoon sugar |
1/4 teaspoon fresh ground black pepper |
12 ounces uncooked thin spaghetti |
1 (4 ounce) package mozzarella cheese, shredded |
1/3 cup freshly grated parmesan cheese |
chopped fresh basil |
freshly grated parmesan cheese |
Directions:
1. Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
2. Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.
3. Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.
4. White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (6.5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.
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