1 tablespoon butter
EVOO around the pan
2 celery stalks chopped
2 garlic cloves, minced
a quarter of a small onion, chopped
1 can diced tomatoes of your choice
1/2 cup milk
2 handfuls mozzarella cheese
First, cook pasta in salted, boiling water. Drain and return to the hot pot.
At the same time, melt butter and EVOO in a large skillet over medium heat. Add celery, onions, and basil, then saute until slightly softened, about 2 minutes. Add the garlic and saute for a minute more. Next time, I would maybe even add carrots or bell peppers if I had them..
Add the tomatoes to the skillet. (Next time I would probably add red pepper flakes for a kick.) I let this cook in the skillet for about 7 minutes. Then add the milk and heat for another minute or 2.