This is a very quick dish to make and, if done right, won’t be dried out.
|2 tbsp||garlic oil|
|6 cloves||garlic, finely minced|
|1 large can||crushed tomatoes|
|12 oz||ziti pasta|
|1 cup||grated parmiggiano reggiano|
|1-2 cups||grated mozarella|
1. Start garlic in oil in cold pan (to avoid burning). Sauté until not quite golden.
2. Add tomatoes and water. Bring to a boil and add pasta. Return to a boil and add the basil. Turn down heat and cook for 10 minutes or until pasta is al dente.
3. Mix in parmiggiano cheese, then top with mozarella. Place skillet in 475° oven for 10 minutes or until mozarella begins to turn color (do not brown, however).