Ingredients
Units
Scale
For the Pasta
- 1 lb tubular pasta
- 8 ounces small mozzarella balls, drained
- 2 cups cherry tomatoes, halved
- 6 leaves fresh basil, roughly chopped
For the Sauce
- 28 ounces crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, roughly chopped
- 1/2 teaspoon fresh thyme, roughly chopped
- 1 teaspoon fresh oregano, roughly chopped
- 1/4 cup red wine
- 1 tablespoon extra virgin olive oil
- Salt, pepper to taste
Instructions
- Cook pasta to al dente according to box instructions. Drain and set aside.
- In a large skillet or pot, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute, stirring frequently.
- Pour in tomatoes and red wine, scraping up any browned bits on the bottom of the pan. Stir in herbs. Reduce heat to a simmer and cook for 10 minutes, stirring occasionally, to let the sauce reduce. Add salt and pepper to taste.
- Toss cooked pasta, tomato sauce, and mozzarella balls together. Top with basil and any leftover thyme and oregano. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes