Tomato-Basil Pasta with Fresh Mozzarella

Tomato-Basil Pasta with Fresh Mozzarella

Fragrant fresh basil, fresh mozarella and the sweet flavor of organic tomatoes set this pasta apart from others.

Prep Time

20

Minutes

Total Time

40

Minutes

Makes

4

servings

1
tablespoon olive oil
1
medium onion, chopped (1/2 cup)
4
cloves garlic, finely chopped
1
can (28 oz) Muir GlenĀ® organic whole peeled tomatoes, undrained, cut up
1/4
cup chopped fresh basil leaves
3
cups uncooked rigatoni, penne or ziti pasta (8 oz)
8
oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/4
cup pine nuts, toasted
  1. In 12-inch skillet, heat oil over medium heat. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in basil.
  2. Meanwhile, cook and drain pasta as directed on box.
  3. Stir pasta into sauce. Cook until thoroughly heated. Into large serving bowl, pour pasta and sauce. Gently stir in cheese and pine nuts.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
Pine nuts are harvested from the pine cones of several varieties of pine trees. They add a nice crunch and delicate flavor to this dish.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 640
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 50mg;
  • Sodium 820mg;
  • Total Carbohydrate 79g
    • (Dietary Fiber 8g,
    • Sugars 9g),
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 5;
    *Percent Daily Values are based on a 2,000 calorie diet.