Tomato Mozzarella Sauce with Spaghetti
Recipe: #5610
June 02, 2012
Categories: Sauce, Tomato/Red Sauces, Spaghettini, Tomato, Italian Sunday Dinner, Vegetarian, Canned Tomatoes, Vegetarian Dinner, Italian Dinner, more
"I'm sharing one of my favorite pasta dishes, it can be made into White Wine-Tomato-and-Clam Pasta using these changes; prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained 6.5-ounce cans chopped clams to tomato mixture just before tossing with pasta mixture, SOOO YUMMY!"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (186.3 g)
- Calories 551.1
- Total Fat - 20.3 g
- Saturated Fat - 6.8 g
- Cholesterol - 29.7 mg
- Sodium - 914 mg
- Total Carbohydrate - 68.4 g
- Dietary Fiber - 3.3 g
- Sugars - 4.3 g
- Protein - 22 g
- Calcium - 268.4 mg
- Iron - 4 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Sauté onion in hot olive oil in a large skillet over medium heat 3 minutes. Add in garlic basil and oregano: Sauté 1 minute. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 45 minutes or until thickened. Season again with salt and pepper.
Step 2
When the tomato sauce is just about cooked, cook pasta according to package directions; drain transfer to a large bowl. Mix in the mozzarella cheese, and 1/3 cup Parmesan cheese, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with more Parmesan cheese
Tips
No special items needed.
1 Reviews
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