4 garlic cloves, minced
Extra virgin olive oil
1 - 28 oz. can imported Italian tomatoes
3 fresh basil leaves, torn in pieces
1/2 tsp. black pepper
1/2 tsp. crushed red pepper
2 Tbsp. BelGioioso Mascarpone cheese
Cover the bottom of a large kettle with olive oil. Sauté the garlic in the olive oil until it is almost ready to brown. Add the can of tomatoes, basil, black and red pepper. Bring to a boil and then turn heat down and simmer sauce for about 20 minutes, until tomatoes are softened. Use a wooden spoon to help break up the tomatoes while simmering. Just before serving, melt BelGioioso Mascarpone into the red sauce and serve this creamy sauce over hot pasta.