Quick Tomato-Basil Pasta with Fresh Mozzarella

From Cook’s Country

Has Kim tried this? No 3 tbsp extra-virgin olive oil

4 garlic cloves, minced

1/4 tsp crushed red pepper flakes

1 (28-oz) can crushed tomatoes

1 (14.5-oz) can diced tomatoes

5 tbsp roughly chopped fresh basil

1/4 tsp sugar

Salt

1 lb campanelle or fusilli pasta

8 oz fresh mini mozzarella balls, drained and cut in half

1/3 c grated Parmesan cheese

1. Bring 4 quarts water to boil in large pot.

2. Meanwhile, heat 2 tbsp 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 tbsp basil, sugar, and 1/2 tsp salt.

3. Add 1 tbsp salt and pasta to boiling water. Cook until al dente. Reserve 1/4 c 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 tbsp basil and Parmesan.

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