Pasta is pretty cheap, so it’s a great place to start when you’re building a meal. This is also a great way to use that leftover handful of mozzarella you may have in your deli drawer. It’s a healthy dish that can use all kinds of other goodies (mushrooms, bell peppers, even broccoli) you may have on-hand.
This sauce is really quick and easy, and it might be worth your while to make a double or triple batch so that you can tuck some into the freezer for another day. It’s always nice to have homemade convenience foods on-hand.
8 oz. rotelle pasta (or any other shape)
4-6 cloves garlic, minced (or more, if you want)
1 onion, chopped
2 tsp. olive oil
1 15-oz. can tomatoes (I use a quart.)
1 T. tomato paste
2 tsp. sugar
2 tsp. oregano
1 tsp. dried basil
¼ tsp. salt
¼ tsp. pepper
¼ c. grated Parmesan cheese
½ c. mozzarella, shredded
Cook pasta & drain; set aside.
Cook garlic and onion in olive oil over medium heat, being careful not to burn garlic. When onions are tender, add tomatoes and next six ingredients. Cook for five minutes.
Add cheeses, stirring until they melt. Pour over cooked pasta.
NOTE: If you’re only using part of a can of tomato paste, put the rest in a freezer bag or container to freeze until you need it. Just make sure you label it or you’ll wonder what in the world is in there in a couple of months.