Tomato-Basil Pasta with Fresh Mozzarella

Ready in 45 minutes


1 tablespoon olive oil
1 medium onion; chopped (1/2 cup)
4 cloves garlic; finely chopped
1 can; (28 oz) Muir Glen´┐Ż organic whole peeled tomatoes, undrained, cut
1/4 cup chopped fresh basil leaves
3 cups uncooked rigatoni; penne or ziti pasta (8 oz)
8 ounces fresh mozzarella cheese; cut into 1/2-inch cubes

Original recipe makes 4 Servings



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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