Tomato And Cheese Pasta

Ingredients:

1 cup uncooked small tube pasta

1 small onion, chopped

2 garlic cloves, minced

1 Tbsp olive oil

1 can (14 ½ oz) Italian diced tomatoes

½ tsp dried basil

½ tsp dried oregano

¼ tsp sugar

¼ tsp pepper

¼ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Cook pasta according to package directions. In a small saucepan, sauté 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.

Transfer to a greased 1-qt baking dish. Top with cheeses. Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted.

What I did differently from the recipe:

Well, I used the pasta I had on hand, and I needed to use some of my fresh tomatoes so I made my own diced tomatoes instead of using canned. That's about it though!

What I'll do differently next time:

I'm not sure what I'd do differently. I'd try to tone down the juice from the tomatoes though. There was too much juice in the final product, I thought - probably my fault.

Verdict:

Neutral. It definitely wasn't bad, but there was nothing about it that stood out. I wouldn't make this again unless I figured out something to add to it. Maybe some sausage or tofu? That actually sounds good...

Tomato and Cheese Pasta

Ingredients:

1 cup uncooked small tube pasta

1 small onion, chopped

2 garlic cloves, minced

1 Tbsp olive oil

1 can (14 ½ oz) Italian diced tomatoes

½ tsp dried basil

½ tsp dried oregano

¼ tsp sugar

¼ tsp pepper

¼ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Cook pasta according to package directions. In a small saucepan, sauté 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.

Transfer to a greased 1-qt baking dish. Top with cheeses. Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted.