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