Tomato-Basil & Mozzarella Pasta
Tomato-Basil & Mozzarella Pasta:
1/4 cup Colavita Oil Oil
3 cloves of garlic, cut in half
1 can (14 ½ ounces) whole tomatoes
1/4 teaspoon oregano leaves
1/4 cup Sutter Home Cabernet Sauvignon
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup lightly packed fresh basil leaves
1/2 pound of rotini pasta
1 cup shredded mozzarella cheese
Heat oil in a medium-size frying pan over medium heat. Add garlic and cook, stirring until it turns a pale golden brown; remove and discard garlic. Add tomatoes and their liquid to pan as well as oregano, wine, salt, pepper and basil. Adjust heat so mixture boils gently; cook, uncovered stirring occasionally, until sauce is slightly thickened (about 15 to 20 minutes).
Meanwhile, cook pasta in a large pot of boiling water according to directions on the package, until al dente. Drain well and place in a warm serving bowl. Mix hot pasta gently with mozzarella cheese. Spoon tomato sauce over all. Serve.
Serves 4-6 hungry people
Food Rec
Like newlyweds Jenny and Oliver who dined on every type of pasta imaginable, this easy tomato-basil sauce will keep your guests coming back again and again.