Here’s a simple recipe for homemade marinara sauce with pasta and mozzarella cheese. Use whole wheat pasta if you want to add some extra fiber to this dish.
Serves 4
- 14 good-size Italian plum tomatoes
- 2 handsful fresh basil leaves, chopped
- 1 clove garlic, minced
- 1/3 pound reduced fat mozzarella cheese, shredded
- 1 tablespoon olive oil
- 10 ounces fusilli (corkscrew macaroni) or your choice of noodle
Bring a large pot of water to a boil over high heat. Prepare a large bowl of ice water.
Core the tomatoes of their stems. With a sharp knife cut an X in the bottom of each tomato.
When water comes to a boil, submerge the tomatoes in boiling water to 15-30 seconds. Immediately remove tomatoes with a slotted spoon and submerge tomatoes in ice water.
Transfer tomatoes to a room temperature bowl and remove tomato skins with your fingers. Chop the tomatoes into chunks and and remove the seeds.
Mix tomatoes with the basil, garlic, cheese and olive oil. Let stand in a covered bowl for at least 3 hours (or overnight) refrigerated.
Cook fusilli according to package directions. Drain. Add sauce to hot pasta. Mix well and serve warm.
Loading ...
