Ingredients:
3 tablespoons extra virgin olive oil
3 cloves garlic, chopped
2 pounds fresh ripe plum tomatoes, cored and coarsely chopped or 1 can (28 ounces) whole peeled tomatoes, undrained, coarsely chopped
Pinch crushed red pepper flakes
1 package (9 ounces) BUITONI Refrigerated All Natural Linguine
1/2 cup diced fresh mozzarella cheese
1/4 cup fresh basil leaves, thinly sliced
Salt and ground black pepper
Directions:
BRING a large pot of water to a boil.
PLACE oil and garlic in large skillet; cook over medium-high heat for 30 seconds or until it begins to sizzle. Add tomatoes and crushed red pepper; cook, stirring occasionally, until the tomatoes begin to juice up. Reduce heat to low; cook, stirring occasionally, until sauce thickens. Set aside.
PREPARE pasta according to package directions. Drain and toss with tomato mixture. Stir in cheese and basil; toss to coat. Season with salt and pepper.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
15 minutes
Cooling Time: 0 minutes
Servings: 3
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