Fusilli with Tomatoes and Mozzarella

• 1 Tbsp. oil
• 1 large clove garlic, minced
• 1 can (14-1/2 oz.) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup dry red wine
• 1 Tbsp. dried basil leaves, crushed
• 1/2 tsp. dried oregano leaves, crushed
• 1/8 tsp. ground black pepper
• 2-1/2 cups fusilli pasta, cooked, drained
• 1 cup POLLY-O Shredded Mozzarella Cheese
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oil in medium saucepan on medium-high heat.
2. Add garlic; cook and stir 1 minute.
3. Add tomatoes with their liquid, the wine, basil, oregano and pepper; mix well.
4. Bring to boil.
5. Reduce heat to low.
6. Simmer 10 to 15 minutes or until thickened, stirring occasionally.
7. Place hot pasta in large bowl.
8. Add mozzarella cheese; mix lightly.
9. Divide among 4 serving plates; top with the tomato sauce.
10. Sprinkle with Parmesan cheese.

oil, clove garlic, tomatoes, red wine, basil, oregano, ground black pepper, fusilli pasta, pollyo, parmesan cheese

Taken from www.kraftrecipes.com/recipes/fusilli-tomatoes-mozzarella-50324.aspx (may not work)