Red Wine-Tomato Pasta

By ccavaletti

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

Details

Servings 6

Preparation

Step 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.

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.

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.

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.

Debra McCorry, Ocala, Florida, Southern Living
MAY 2005