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  Recipe Home » Pasta » Quick Tomato-Basil Pasta with Fresh Mozzarella
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  Quick Tomato-Basil Pasta with Fresh Mozzarella
   Pasta
   Cook's Country
   2/3/2008
Ingredients:
3 T olive oil
4 garlic cloves, minced (I use 2)
1/4 tsp red pepper flakes
1 28-ounce can crushed tomatoes
1 14.5 ounce can diced tomatoes
5 T roughly chopped basil
1/4 tsp sugar
salt
1 pound Campanelle or fusilli pasta (try angel hair)
8 ounces fresh mini mozzarella balls, drained & quartered
1/3 cup grated Parmesan cheese
Instructions:
1. Bring 4 quarts water on boil in large pot.
2. Meanwhile, heat 2 T oil, garlic & pepper flakes in medium saucepan over medium heat until fragrant but not brown, about 2 minutes.
Stir in crushed & diced tomatoes & bring to simmer. Cook until slightly thickened, 15 - 20 minutes. Stir in 3 T basil, sugar & 1/2 tsp salt.
3. Add 1 T salt & pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta & transfer back to pot. Stir in sauce & remaining T oil & cook over medium heat until heated through, about 1 minute (adding reserved water if pasta seems dry). Stir in mozzarella & season with salt. Serve, sprinkling with remaining 2 T basil & Parmesan.

Tried 12/27/07 Jay says "good"
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