Fettuccine with Homemade Marinara and Buffalo Mozzarella

This pasta is so freaking good. O.M.G. I’m writing this at 8:42 in the morning and now I’m hungry for this dish. The marinara is from scratch but don’t be fooled, its not difficult to make. Instead of buying a jar of pasta sauce, just walk across the isle and grab a can of crushed tomatoes instead. Get a log of goat cheese (or you can use cream cheese) and as long as you have some staples in your cupboard you should be pretty much covered. And I don’t know why but there is something soooooo good about having a few slices of buffalo mozzarella on top drizzled with olive oil and some cracked sea salt and pepper. My husband isn’t usually a big fan of marinara in pasta but he really loves this recipe. Enjoy!

Ingredients:

¾ lbs fettuccine

2 tbs olive oil

2 garlic cloves minced

1 24 oz can crushed tomatoes

¼ cup red wine

1 tbs sugar

1/8 tsp cayenne pepper

2 tsp salt

¼ tsp pepper

1 tsp dried oregano

2 tbs tomato paste

2 oz herbed goat cheese

8 oz buffalo mozzarella ball

fresh basil (optional)

Directions:

Boil a large pot of water. Drizzle some olive oil and salt in the water before adding the fettuccine. While the pasta is cooking make sauce.

Heat a pan to medium high and add 2 tbs olive oil. Add minced garlic and sauté until fragrant about a minute. Add crushed tomatoes & tomato paste. Add wine, sugar, cayenne pepper, salt & pepper and oregano. (Crush oregano between your palms to release the oils before adding).  Simmer for 5 minutes and then add goat cheese. Let the goat cheese melt and mix it into the sauce completely. Taste and correct seasoning.

Drain pasta and immediately add pasta into the sauté pan and toss in marinara. Once combined transfer to individual plates or a platter and put slices of the mozzarella on top. Crack some sea salt & pepper and drizzle a little more olive oil on top. Garnish with fresh basil if desired. Enjoy!