Ingredients
Scale
- 12 ounces of your favorite pasta (penne or fusilli work great)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Feel free to swap in whole wheat pasta or gluten-free options to suit your family’s needs. For a creamy twist, stir in a bit of ricotta just before serving.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic to the skillet and sauté for an additional 30 seconds, just until fragrant. Remember how Nonna Rosa always said, “The secret is in the scent!”
- Stir in the diced tomatoes and tomato sauce, then sprinkle in the oregano and basil. Season with salt and pepper to taste.
- Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld together beautifully, just like my summer afternoons in the Italian marketplaces.
- Combine the cooked pasta with the sauce, gently tossing to coat every piece in that rich, flavorful goodness.
- Sprinkle the mozzarella cheese evenly over the pasta, letting it melt into gooey perfection. Top with Parmesan and a few fresh basil leaves for an extra touch of elegance.
- Serve warm, perhaps with a story about your own kitchen adventures, and enjoy the smiles that follow.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
