The microwave can be used to melt mozzarella. The mozzarella won’t melt too much before you get to eat it if you give the sauce a short toss after plating the pasta and before adding the sauce on top. according to taste.Īdd the basil and mozzarella to the tomato sauce as you drain the pasta, but don’t mix. To avoid using tomato puree, add the tomatoes and sugar (which helps bring out the tomato flavor) and boil until the sauce thickens. While waiting, gently heat the olive oil and sauté the garlic and chili until they soften and release their aroma. I’d like to share this dish with Ruth at Once Upon a Feast for this week’s round of presto pasta evenings because it was so fantastic. The fresh tomato flavors and melted cheese gave me the impression that I was eating my way back to health. Before you know it, you’re winding mozzarella strands around your fork along with the linguine while the cheese slowly melts into the sauce. It has not been a particularly healthy week for me because I have been hit by a string of viruses and am still feeling a little run down and exhausted.ĭespite the fact that eating hasn’t been high on my priority list, this spaghetti meal was delicious! A few mozzarella cubes are thrown into a flavorful tomato sauce that already has plenty of basil, garlic, and a dash of heat right before serving.
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