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    You are in: Home / Recipes / Pasta With Tomato and Mozzarella Recipe
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    Pasta With Tomato and Mozzarella

    Pasta With Tomato and Mozzarella. Photo by Cookin-jo

    1/1 Photo of Pasta With Tomato and Mozzarella

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    15 mins

    1 hr 45 mins

    Aaliyah's&Aaron'sMum's Note:

    Simple dish with a classic fresh tomato sauce. You may use low-fat mozzarella and skip parmesan cheese if you are pursuing a low-fat diet, and serve with green salad and crusty bread. The sauce can be made well ahead and can be re-heated.

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    Units: US | Metric

    For the tomato sauce


    1. 1
      First skin the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute, then drain and slip off their skins.
    2. 2
      Reserve 3 tomatoes for later and roughly chop the rest.
    3. 3
      Heat the oil in a medium saucepan, then add the onion and garlic and let them gently cook for 5-6 minutes, until they are softened and light golden in colour.
    4. 4
      Add the chopped tomatoes with about a third of the basil, torn into pieces and season with salt and freshly milled black pepper.
    5. 5
      Let the tomatoes simmer on a very low heat, without a lid, for about 1-1½ hours or until the tomatoes are reduced to a thick sauce, stirring now and again.
    6. 6
      Roughly chop the reserved tomatoes and stir them in, along with the rest of the torn basil leaves and take it off heat.
    7. 7
      Cook the pasta as per the package instructions.
    8. 8
      When you are ready to eat, gently re-heat the tomato sauce and stir the cubes of mozzarella into the warm sauce and let it simmer gently for 2-3 minutes only to slightly soften the cheese (just begun to melt).
    9. 9
      Serve the sauce spooned over the drained pasta, sprinkled with the parmesan (if using) and add a few basil leaves as garnish.

    Ratings & Reviews:

    • on March 25, 2008


      The fresh tomato flavour in this sauce is lovely and the sauteed onions add a nice sweetness. We love this! My fresh basil had gone off so I had to use dried basil in the sauce and parsley for garnish but next time I'll make sure I have fresh. This will be wonderful in the summer with garden tomatoes. For us this was closer to 4 servings. Thanks for an excellent pasta recipe!

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    • on January 23, 2008


      didn't skin the tomatoes - i gave it more like a 3/4 but my hubbie realllly liked it and hes so picky the only problem i had was that the sauce sort of disappeared once I put it in the fridge - i might just have to do everything at once

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    • on May 21, 2007


      Lazy me, I didn't skin the tomatoes, but aside from that followed the recipe as is. Lovely flavor, just needed a bit of oregano to make it perfect for us.

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    Nutritional Facts for Pasta With Tomato and Mozzarella

    Serving Size: 1 (642 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1056.4
    Calories from Fat 256
    Total Fat 28.4 g
    Saturated Fat 11.6 g
    Cholesterol 59.2 mg
    Sodium 509.5 mg
    Total Carbohydrate 173.0 g
    Dietary Fiber 27.9 g
    Sugars 20.4 g
    Protein 36.0 g

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