Pipe con Mozzarella e Pomodori Secchi

Pipe con Mozzarella e Pomodori Secchi

  • SERVINGS: 7-8


1 package of BiAglut Pipe pasta
8 oz of ciliegine “cherry size” fresh mozzarella (in water)
6 oz of dried tomatoes in olive oil
A dash of mixed dried herbs (thyme, oregano, rosemary, dill, and marjoram) to taste
10-15 leaves of basil (fresh)
Salt to taste


Cut the pieces of mozzarella in half and set aside the liquid from the mozzarella. Chop the
dried tomatoes into small pieces. Meanwhile, bring a large pot of salted water to a boil. Add
the pasta and cook until the pasta is al dente (tender but firm to the bite). Drain the pasta
and return it to the pot. Immediately add the liquid from the mozzarella and the dried
tomatoes to the pot of pasta. Stir over low heat for about 1 minute. Transfer the mixture to
a large serving bowl and gently stir in the mozzarella, herbs, and basil. Serve at once.