Waste-Not Pasta in Tomato-Mozzarella Sauce
recipe

A delicious and eco-friendly pasta made from leftover ingredients, perfect for a quick and tasty meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g pasta (e.g., spaghetti or penne)
- 400 g canned crushed tomatoes
- 200 g mozzarella cheese
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- Salt to taste
- Pepper to taste
- Fresh basil (optional, for garnish)
Instructions:
1. Cook the pasta in salted water according to package instructions until al dente. Drain and reserve some pasta water.
2. Peel and finely chop the onion and garlic. Heat olive oil in a frying pan over medium heat.
3. Add the onion to the pan and sauté until soft. Add the garlic and cook for an additional minute.
4. Pour in the crushed tomatoes and season with salt and pepper. Allow the sauce to simmer on low heat for about 10 minutes.
5. Cut the mozzarella into cubes and add it to the sauce. Stir until the cheese melts.
6. Mix the cooked pasta into the sauce. Add a little reserved pasta water if needed to help combine.
7. Serve immediately, garnished with fresh basil if desired.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 12 g
- Carbohydrates: 52 g
- Fat: 12 g
- Fiber: 3 g

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