Ingredients:
1/2 lb mozzarella cheese, cut into 1 1 1/2 in cubes
1 garlic cloves, minced
2 1/2 tablespoons olive oil
3/4 teaspoon salt
1 teaspoon dried red pepper flakes
1/4 cup fresh parsley, chopped
1 small onions, chopped
1 (15 ounce) cans crushed tomatoes
1/4 cup water
1 lb penne
1/2 lb Canadian bacon, cut into 1/4 Inch pieces
Directions:
In a small bowl, combine the mozzarella, garlic, 1 1/2 tablespoons of the oil, 1/4 teaspoon of the salt, 1/4 teaspoon red-pepper flakes, and the parsley.
In a large saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Cook the onion, stirring occasionally, until.
translucent, about 5 minutes. Add the tomatoes, water, the remaining 1/2.
teaspoon salt, and a pinch of red- pepper flakes. Reduce the heat and.
simmer, covered, for 15 minutes.
In a large pot of boiling, salted water, cook the pasta until just done, Reserve 1/4 cup of the pasta-cooking water.
Drain.
Toss the pasta with the tomato sauce, mozzarella mixture, and Canadian bacon.
If the sauce seems too thick, add some of the reserved pasta-cooking water.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.