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Tomato Basil Sauce With Mostaccioli

  • Yield: 6 servings


  • 2 (28-ounce) cans whole plum tomatoes with basil
  • 1 tablespoon garlic infused olive oil
  • 1 onion, diced
  • One-half teaspoon freshly ground black pepper
  • One-half teaspoon ground red pepper
  • 1 pound mostaccioli pasta, cooked al dente
  • 1/2 cup freshly chopped parsley
  • 3 tablespoons freshly sliced basil
  • 2 ounces freshly grated Parmesan cheese


  • Put the tomatoes in a food processor or blender and process until smooth. Heat a large skillet or Dutch oven and add the olive oil. Add the onions to the oil and cook, stirring, until soft. Add the tomatoes and pepper. Simmer for 10 minutes uncovered. Add the mostaccioli to the sauce and stir until heated thoroughly. Toss in the fresh basil, parsley, and Parmesan cheese.

Recipe Details