Pasta Twists With Tomato and Mozzarella

I adopted this recipe and have not yet tried it. The original chef's comments are as follows: "One of the first recipes I learned how to make when I got married! From a Sunset collection."

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 3  garlic cloves, halved
• 1 (14 1/2ounce) can Italian-style tomatoes
• 1⁄4 teaspoon oregano leaves
• 1⁄4 cup dry red wine
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 cup fresh basil leaves or 1  tablespoon dry basil
• 1⁄2 lb rotelle pasta (corkscrew-shaped pasta) or 1⁄2 lb  fusilli (corkscrew-shaped pasta)
• 1  cup mozzarella cheese, shredded
•  parmesan cheese, grated, if desired

Directions

1. Heat oil in a med size frying pan over medium heat.
2. Add garlic and cook, stirring, until it turns a pale golden brown.
3. remove and discard garlic.
4. In the same pan, add toatoes (break up with a spoon) and their liquid.
5. Add oregano, wine, salt, pepper and basil.
6. Adjust heat so mixture boils gently.
7. Cook, uncovered, stirring occasionally until sauce is lightly thickened (approx 15-20 mins).
8. While sauce is cooking, cook pasta until al dente.
9. Drain pasta well and place in a warm serving bowl.
10. Mix pasta gently with mozzarella cheese.
11. Spoon tomato sauce over pasta.
12. Serve with French Bread and enjoy!