Ingredients
Scale
- 12 ounces of your favorite pasta (I love using penne or rigatoni)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (28-ounce) can of whole tomatoes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon sugar (to balance acidity)
- 1 cup fresh mozzarella, torn into pieces
- 1/4 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese
Feel free to substitute gluten-free pasta if that suits your dietary needs. And if you’re out of fresh basil, dried basil or even a pinch of oregano can add a lovely aroma reminiscent of a coastal Italian garden.
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the pasta until al dente, according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, recalling the aroma of Nonna Rosa’s kitchen.
- Carefully add the canned tomatoes, breaking them up with a spoon. Season with salt, pepper, and sugar. Let this simmer for about 15 minutes, until the sauce thickens slightly.
- Stir in the cooked pasta, ensuring every piece is well-coated with the sauce. Remove from heat and gently fold in the mozzarella, allowing it to melt into the pasta, creating a creamy, cheesy embrace.
- Sprinkle with fresh basil and Parmesan cheese, inspired by the vibrant market stalls of Italy that I once wandered through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International