Farfalle with Fresh Mozzarella and Tomato Sauce


5 c cooked whole-grain farfalle pasta
2 Tbsp extra-virgin olive oil
1 Tbsp minced garlic
1 pinch red pepper flakes
1 can whole tomatoes (28 oz), drained
5 fresh basil leaves, sliced
½ tsp honey
½ tsp salt
Freshly ground black pepper
5 oz fresh mozzarella cheese
¼ c grated Parmesan cheese


  1. Heat a medium saucepan over medium heat. Add oil. Once shimmering, add garlic and chili flakes and cook until aromatic, about 30 sec.
  2. Using your hands, break up tomatoes by squeezing and drop them into the pan.
  3. Add basil and simmer on medium-low heat for 10 min.
  4. Remove saucepan from heat and stir in honey, salt, and pepper.
  5. Place warm sauce and mozzarella in a blender and puree until smooth.
  6. Reheat pasta and sauce in saucepan over low heat. Do not let sauce boil.
  7. Garnish with basil leaves and Parmesan cheese.