Tomato-Basil Cavatelli Skillet

By Golfwidow7

Ingredients

• 1 28 oz can whole peeled tomatoes, undrained and cut up
• 12 oz dried cavatelli, gemelli, or rotinipasta
• 1 14-1/2 ounce can reduced-sodium chicken or vegetable broth
• 1/4 cup water
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning, crushed
• 1/2 cup fresh basil leaves, coarsely chopped or torn
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4- 1/2 teaspoon crushed red pepper
• 2 cups sliced fresh mozzarella or shredded mozzarella cheese

Preparation

Step 1

In a deep large skillet layer undrained tomatoes and the next nine ingredients (through crushed red pepper) in the order listed. Do not stir.
Bring to boiling over medium-high heat; reduce heat. Simmer, covered, 20 minutes or until pasta is tender, stirring occasionally.
Top with cheese. Cover and let stand 10 minutes before serving. Sprinkle with additional basil.