Ingredients:
1 box pasta (shells or elbows work best)
1 can Tomato Sauce
Water
Salt
Mozzarella, shredded (optional)
Prepare pasta as directed on box (I usually find shaving a couple of minutes off the instructed cooking time results in desired al dente of the pasta), using the entire box. When draining water off of al dente pasta reserve 1 1/2 cups of the cooking liquid. Place the reserved water, pasta and tomato sauce in pot and stir. Allow to cook just long enough for the tomato sauce to warm.
Serve in bowls topped with mozzarella cheese.
This makes a soup of sorts that is hard to beat on a winter day. For a thinner soup like dish reserve more cooking liquid, for a thicker pasta type dish reserve less cooking liquid.
This recipe lends itself to many variations. Try tossing in one or more of these to create your custom version: minced garlic, basil, oregano, Parmesan, cooked chicken- cut in bite size pieces, ground beef- browned.
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