We’re figured out how to do a classic Italian red-sauce supper without the hours of simmer time. Load each bowl up with cubes of fresh mozzarella for pockets of creamy goodness in each forkful.
|1 tablespoon olive oil||kosher salt|
|1 large garlic clove, minced||freshly ground black pepper|
|1 28-oz. can diced tomatoes||2 tablespoons minced fresh basil|
|1 1/2 cups chicken or vegetable broth||1/4 pound fresh mozzarella, cubed|
|1/2 pound celentani or other spiral pasta|
Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium-low heat until shimmering.
Add the garlic and cook, stirring, for a minute to release its aromas.
Add the tomatoes and 1 cup of the chicken broth and bring to a simmer.
Add the pasta and cook, stirring frequently, for about 15 minutes until the pasta is tender and the tomato sauce is thickened.
Add the remaining 1/2 cup chicken broth as needed to cook the pasta through as it simmers.
Season with salt and pepper to taste, then remove from the heat and stir in the basil and mozzarella.
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