From: Southern Living 1995 Annual cookbook
6 oz rotelle pasta, uncooked
4 cloves garlic, minced
1 medium onion, finely chopped
2 tsp olive oil
1 14 oz can whole tomatoes, undrained and chopped
1 Tbsp tomato paste
2 tsp sugar
2 tsp dried oregano
1 tsp dried basil
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Cook pasta according to package directions. Drain pasta and set aside. Cook garlic and onion in olive oil in a large skillet over medium heat until tender. Add tomatoes and next 6 ingredients; cook 5 minutes. Add Parmesan and 1/4 cup mozzarella cheese, stirring until cheese melts. Pour over cooked pasta. Sprinkle with remaining mozzarella cheese.
Thumbs up!! Honestly this was such a yummy sauce. It was perfect for me because only myself and my son eat spaghetti sauce - my hubby and daughter like their noodles with just butter and mozzarella cheese! I probably would double this recipe the next time I make it, because I didn't have any leftover. Other than that I wouldn't change a thing. Delicious! And I was able to use fresh tomatoes from the farmer's market instead of canned - I just added about 1/4 cup of water to make it into a sauce.