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On Top of Spaghetti

Written By Pam Brandon and Anne-Marie Denicole On March 24, 2010

Pasta gets a bad rap for empty carbs, but in our kitchen, there’s really no more satisfying supper than a bowl of al dente noodlesspaghetti2 topped with a chunky homemade red sauce, cubes of fresh mozzarella tossed in at the last minute to create a gooey bite here and there.

We don’t love the heavy texture of whole-grain pastas, but there are smart choices on the grocery store shelves, from multigrain to brands that add protein and Omega 3s. With a ladle of fresh tomato sauce, you won’t miss the white-flour stuff.

Forget the pricey stuff in a jar, this vibrant sauce comes together in a jiffy and costs pennies, especially delicious during Florida’s tomato season.  But if you can’t find fresh, you can always start with 28-ounce can of whole tomatoes.

On Top of Spaghetti

 

Makes about 6 cups

 

4 cloves garlic, finely chopped

1/2 cup extra virgin olive oil

6  large tomatoes, peeled

1/2 cup roughly chopped fresh basil

1/4 teaspoon crushed red pepper

Coarse salt, freshly ground black pepper

1/2 pound fresh mozzarella, cut in 1/2-inch cubes

1 box favorite pasta, cooked al dente

 

In a large skillet over medium heat, heat garlic in oil until golden. Add peeled tomatoes, breaking into chunks with a spoon. Stir in basil. Bring to a boil, reduce heat and simmer about 10 minutes. Season with salt and pepper.

 

Just before serving, stir in mozzarella cubes. Serve hot over pasta

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