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Categories:
extra-virgin olive oil garlic red pepper tomatoes tomatoes fresh basil sugar salt salt fusilli Mozzarella Parmesan cheese
Viewed: 65 - Published at: 8 years agoIngredients
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 1 (14 1/2 ounce) can diced tomatoes
- 5 tablespoons fresh basil, roughly chopped
- 1/4 teaspoon sugar
- 1/2 teaspoon table salt
- 1 tablespoon table salt
- 1 lb fusilli or 1 lb campanelle pasta
- 8 ounces fresh mozzarella balls, drained and cut in half
- 1/3 cup parmesan cheese, grated
Method
- Bring 4 quarts water to boil in large pot.
- Meanwhile, heat 2 tablespoons oil, garlic and pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes. Stir in crushed and diced tomatoes, bring to simmer, and cook until slightly thickened, 15 to 20 minutes. Stir in 3 tablespoons basil, sugar and 1/2 teaspoon salt.
- Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer back to pot. Stir in sauce and remaining tablespoon oil, and cook over medium heat until heated through (adding reserved water if pasta seems dry), about 1 minute. Stir in mozzarella and season with salt. Serve, sprinkling with remaining 2 tablespoons basil and Parmesan.
