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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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From a TOH pasta magazine. Ingredients:
1 cup uncooked ditalini |
1 small onion, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 (14 1/2 ounce) can italian-style diced tomatoes |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon sugar |
1/4 teaspoon pepper |
1/4 cup shredded mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. In a small saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer uncovered, for 15 minutes. Drain pasta; stir into saucepan.
2. Transfer to a greased 1 quart baking dish. Top with mozzarella and Parmesan cheeses. Bake, uncovered, at 375 degrees for 10-15 minutes or until cheese is melted.
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