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San Marzano Tomato & Mozzarella Pasta

1 can San Marzano Tomatoes ©
2 garlic cloves - sliced
1 ball Mozzarella – cubed or crumbled (Mozzarella Company©)
4 Tbsp Extra Virgin Olive Oil (Barnea©)
1lb Spirali Pasta (La Valle©)
1 Bay Leaf ©
1tsp Basil – chopped, dried© or fresh
Salt (Maldon Sea Salt©)
Pepper (Rainbow Peppercorns©)

In a pan, heat the oil and cook the garlic until it just starts to brown.  Add the can of tomatoes and smash the whole tomatoes with a fork until broken up.  Toss in a pinch of salt, a pinch of pepper, the bay leaf and the basil, stir to incorporate.  Cook for 20 minutes.  While the tomato sauce is cooking, boil the pasta in salted water.  When the pasta is cooked, drain and add the pasta to the tomato sauce.  Stir to incorporate.  Remove the bay leaf and add the mozzarella, toss to allow the mozzarella to get all “cheesy” in the sauce.  Season with salt and pepper and a drizzle of olive oil, then serve.  Enjoy!  

Serves 4 - 8 
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