this is a good one for the arsenal; truly cooks in 30 minutes and super delicious.
from cook's country.
from cook's country.
3 TB olive oil
2 garlic cloves, minced
1/4 tsp red pepper flakes
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes*
5 TB chopped fresh basil
1/4 tsp sugar
1/2 + salt
1 lb fusilli or campanelle**
1/3 C grated parmesan (opt)
8 oz fresh mozzarella ***
bring water to boil in a large pot.
meanwhile, heat 2 TB oil, garlic & pepper flakes over med until fragrant but not brown. stir in crushed & diced tomatoes; bring to a simmer. cook until slightly thickened (15 min). stir in 3 TB basil, sugar, 1/2 tsp salt.
add 1 TB salt & pasta to boiling water. cook until al dente. reserve 1/4 C water (for thinning sauce if necessary). drain pasta & transfer back to pot. stir in sauce and remaining TB oil. stir in mozzarella and season with salt. sprinkle with remaining basil & parmesan.
* i've used diced tomatoes with oregano & basil which is fine.
** any short pasta will work. spiral pastas hold the sauce well; i recently used radiatelle.
*** if you find the small mozzarella balls, just cut them in half. otherwise i buy the larger 8 oz balls and cut them into 1/2" pieces. ALSO after you cut the mozzarella put it in the freezer for 10 minutes. this will prevent the cheese from getting gooey like gum when you stir it in.
