- Tomato Basil Pasta with Fresh Bocconcini

TOMATO BASIL PASTA WITH FRESH BOCCONCINI

3 T extra virgin olive oil
4 cloves garlic, minced
¼ tsp red pepper flakes (more if you like a bite)
1 - 28 oz can crushed tomatoes
1 - 14½ oz can diced tomatoes
5 T roughly chopped fresh basil
¼ tsp sugar
Salt
1 lb fusilli pasta (or other similar shape)
8 oz fresh drained bocconcini pearls or larger balls cut into small pieces
1/3 c grated Parmesan cheese

Bring 4 quarts of water to a boil in a large pot. Add 1 T salt and pasta and cook until pasta is al dente. Drain (reserving ¼ c of the pasta water) and return pasta to the pot.

Meanwhile, combine 2 T of the olive oil, garlic and pepper flakes over medium heat until fragrant but not brown (about 2 minutes). Stir in crushed and diced tomatoes and bring to a simmer. Stir until sauce is slightly thickened (about 15- 20 minutes). Stir in 3 T basil, the sugar and ½ tsp. salt.

Add the sauce to the pasta along with the remaining 1 T of olive oil and cook over medium heat until heated through (about 1 minute) (add reserved pasta water if pasta seems dry). Stir in bocconcini and season with salt. Serve, sprinkling with remaining 2 T of basil and the fresh Parmesan.

Notes:

(i) This is super easy and is a really tasty update on the old mac and cheese;
(ii) Don’t cheap out and buy block mozzarella – there is a huge difference!