Ingredients:
8 oz. high moisture mozzarella
1 lb. noodles of your choice
1 can (28 oz.) whole peeled tomatoes, squished with hands, with juice
2T. Butter/margarine
1 L onion, diced
Basil (I use dry)
Salt and pepper to taste
Directions:
To squish the tomatoes, I do exactly that: dump the entire can into a big bowl, and squish each tomato into small chunks. In large skillet, melt butter and saute onion over medium heat until soft and slightly brown. Add tomatoes, salt and pepper to taste, and dried basil (if using; use liberally). Simmer over medium to medium-low heat, uncovered, until tomatoes and juice have reduced; approx. 20-30 minutes or so. Stir occasionally. Meanwhile, bring a large pot of salted water to a boil, and cook pasta according to directions until al dente. Cut mozzarella into small chunks. Drain pasta, and add to sauce pot. Simmer for a few more minutes.
Throw everything together in a large bowl, and toss with mozzarella. Cover bowl, and let sit for a few minutes. This makes the cheese nice and gooey, and will finish cooking the noodles.
Jereme Knauff
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