On Top of Spaghett's homemade red sauce features chunky bits of fresh tomato mixed with mozzarella. (Photo by Pam Brandon)

Pasta gets a bad rap for empty carbs, but in our kitchen, there’s really no more satisfying supper than a bowl of al dente noodles topped with a chunky homemade red sauce, cubes of fresh mozzarella tossed in at the last minute to create a gooey bite here and there.

We don’t love the heavy texture of whole-grain pastas, but there are smart choices on the grocery store shelves, from multigrain to brands that add protein and omega 3s. With a ladle of fresh tomato sauce, you won’t miss the white-flour stuff.

Forget the pricey stuff in a jar, this vibrant sauce comes together in a jiffy and costs pennies, especially delicious during Florida’s tomato season. But if you can’t find fresh, you can always start with 28-ounce can of whole tomatoes.

On Top of Spaghetti

Makes about 6 cups

4 cloves garlic, finely chopped

1/2 cup extra virgin olive oil

6 large tomatoes, peeled

1/2 cup roughly chopped fresh basil

1/4 teaspoon crushed red pepper

Coarse salt, freshly ground black pepper

1/2 pound fresh mozzarella, cut in 1/2-inch cubes

1 box favorite pasta, cooked al dente

In a large skillet over medium heat, cook garlic in oil until golden. Add peeled tomatoes, breaking into chunks with a spoon. Stir in basil. Bring to a boil, reduce heat and simmer about 10 minutes. Season with salt and pepper.

Just before serving, stir in mozzarella cubes. Serve hot over pasta.

Diva confessions: Skinning tomatoes — To easily skin tomatoes, boil the water for the pasta, then dip each tomato in the boiling water for about 30 seconds — rinse under cool water and the skin easily slips off.