Pasta Twists With Tomato And Mozzarella

• 1/4 cup olive oil
• 3 garlic cloves, halved
• 1 (14 1/2 ounce) can Italian-style tomatoes
• 1/4 teaspoon oregano leaves
• 1/4 cup dry red wine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh basil leaves or 1 tablespoon dry basil
• 1/2 lb rotelle pasta (corkscrew-shaped pasta) or 1/2 lb fusilli (corkscrew-shaped pasta)
• 1 cup mozzarella cheese, shredded
• parmesan cheese, grated, if desired

1. Heat oil in a med size frying pan over medium heat.
2. Add garlic and cook, stirring, until it turns a pale golden brown.
3. remove and discard garlic.
4. In the same pan, add toatoes (break up with a spoon) and their liquid.
5. Add oregano, wine, salt, pepper and basil.
6. Adjust heat so mixture boils gently.
7. Cook, uncovered, stirring occasionally until sauce is lightly thickened (approx 15-20 mins).
8. While sauce is cooking, cook pasta until al dente.
9. Drain pasta well and place in a warm serving bowl.
10. Mix pasta gently with mozzarella cheese.
11. Spoon tomato sauce over pasta.
12. Serve with French Bread and enjoy!

olive oil, garlic, italianstyle tomatoes, oregano, red wine, salt, pepper, fresh basil, rotelle pasta, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/pasta-twists-with-tomato-and-mozzarella-87340 (may not work)