Red Wine-Tomato Pasta

Ingredients

1 1/2 teaspoons minced fresh garlic

2 tablespoons olive oil

1/2 cup dry red wine

2 (14 1/2-ounce) cans petite diced tomatoes, undrained 

*I used fresh garden tomatoes

2 tablespoons chopped fresh or 1 teaspoon dried basil

1 tablespoon chopped fresh or 1/2 teaspoon dried oregano

1 teaspoon sugar

1/4 teaspoon freshly ground black pepper

12 ounces uncooked thin spaghetti

1 (4-ounce) block mozzarella cheese, shredded

1/3 cup freshly grated Parmesan cheese

Toppings: chopped fresh basil, freshly grated Parmesan cheese

Preparation

Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.

Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.

Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.

White Wine-Tomato-and-Clam Pasta: 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.

Debra McCorry, Ocala, Florida, Southern Living 
MAY 2005