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Red Wine-Tomato Pasta

 

Red Wine-Tomato Pasta

Prep Time: 20 Mins Cooking Time: 25 Mins Total Time: 45 Mins

Ingredients:

  • 1 1/2 teaspoons minced fresh garlic
  • 2 tablespoons olive oil
  • 1/2 cup dry red wine 
  • 2 (14 1/2-ounce) cans petite diced tomatoes, undrained 
  • 2 tablespoons chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or 1/2 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 12 ounces uncooked thin spaghetti
  • 1 (4-ounce) block mozzarella cheese, shredded
  • 1/3 cup freshly grated Parmesan cheese
  • Toppings: chopped fresh basil, freshly grated Parmesan cheese

Directions:

  1. Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
  2. Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.
  3. Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.
  4. White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (6.5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.