Ingredients
½lbfresh mozzarella
1garlic clove
2½tbspolive oil
¾tspsalt
red pepper flakes,dried
¼cupfresh parsley,chopped
1small onion
1½cuptomatoes in thick puree,(one 15 oz can), canned, crushed
¼cupwater
¾lbpenne
½lbCanadian bacon
Preparation
In a small bowl, combine the mozzarella, garlic, 1½ tablespoons of the oil, ¼ teaspoon of the salt, ¼ teaspoon of red-pepper flakes and the parsley.
In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion for about 5 minutes, stirring occasionally, until translucent.
Add the tomatoes, water, the remaining ½ teaspoon of salt and a pinch of red-pepper flakes. Reduce the heat and simmer, covered, for 15 minutes.
In a large pot of boiling, salted water, cook the pasta for about 13 minutes until just done. Reserve ¼ cup of the pasta-cooking water. Drain.
Toss the pasta with the tomato sauce, mozzarella mixture and Canadian bacon. If the sauce seems too thick, add some of the reserved pasta-cooking water.
Serve warm, and enjoy!
