Pasta with Parmesan-Spiked Marinara and Fresh Mozzarella

This hearty pot of pleasure boasts tender elbow macaroni, swimming in a sensuous blend of tomato sauce, parmesan cheese, onion, and garlic. Bite-size balls of fresh mozzarella, burrowed into the pasta just before serving, take the dish over the top. You need a few pantry staples and about 20 minutes and you can be sitting down to this too.

This dish is the ultimate in comfort. And it's super flexible. Normally, I add oregano and basil to my marinara sauce; but this time, I decided to let parmesan cheese be the star of the show. The nuttiness of the parm is the ideal compliment for the tangy tomato sauce. Hints of onion and garlic (in powder form; no need to chop) round out the sauce enough so that you need little else. It's a simple, pantry-raid sauce that you'll be making over and over again.

About the fresh mozzarella: I used Ciliegine, delicate and fresh, bite-size mozzarella balls. The cheese balls are about the size of cherry tomatoes, and they're perfect for salads, snacking and for nestling on top of pasta dishes like this. Made with fresh milk, they're soft, porcelain-white, chewy gems. You can also use Bocconcini, fresh mozzarella balls that are about the size of an egg. If you want to make the dish and can't get your hands on Ciliegine, use chunks of fresh mozzarella, Buffalo mozzarella, or good-quality shredded mozzarella cheese.

Pasta with Parmesan-Spiked Marinara and Fresh Mozzarella 

1 pound pasta of choice (I used elbow macaroni)
2 1/2 cups tomato sauce, from a carton or can
1/4 cup grated parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
8 ounces Ciliegine mozzarella (see note above)
Chopped fresh basil or parsley for serving
Crushed red pepper flakes for serving

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, in a large saucepan or skillet, combine the tomato sauce, parmesan cheese, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and set the pan over medium-high heat. Bring to a simmer. Reduce the heat to low and simmer for 10 minutes. Fold in the pasta and cook for 1 minute to heat through. Season to taste with salt and pepper.
Nestle the fresh mozzarella balls into the pasta and remove the pan from the heat.
Serve with fresh basil/parsley and crushed red pepper flakes on the side.
Serves 4