Sunday, September 12, 2010

Capellini Pomodoro with Fresh Mozzarella

3 T extra virgin olive oil
1 T onion flakes

3 T minced garlic

2 cans (14 oz) Italian diced tomatoes

1 t Italian seasoning

2 T brown sugar

salt and pepper
to taste
1 oz fresh basil leaves, thinly sliced

1 lb angel hair pasta

12 oz fresh mozzarella, cubed
Shaved Parmesan cheese to pass at table
Place a large pot of water over high heat and bring to a boil to cook the pasta. While the water is coming to a boil, saute olive oil, onion flakes and garlic over medium heat. Stir in tomatoes and season the sauce with Italian seasoning, brown sugar, salt and pepper to your taste. Simmer 5-10 minutes then stir in basil and turn off heat. While sauce is simmering, add salt to boiling water and cook the pasta to al dente. Drain pasta and add to sauce. Add cubed fresh mozzarella and serve!
Top with shaved Parmesan cheese.

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