Tomato-Basil Pasta with Fresh Mozzarella
|1 tablespoonolive oil|
|1 mediumonion; chopped (1/2 cup)|
|4 cloves garlic; finely chopped|
|1 can; (28 oz) Muir Glen� organic whole peeled tomatoes, undrained, cut|
|1/4 cupchopped fresh basil leaves|
|3 cupsuncooked rigatoni; penne or ziti pasta (8 oz)|
|8 ouncesfresh mozzarella cheese; cut into 1/2-inch cubes|
Tomato-Basil Pasta with Fresh Mozzarella Preparation
In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
Meanwhile, cook and drain pasta as directed on box.
Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.
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