Mezze Maniche with Marinated Buffalo Mozzarella, Oregano and Caramelized Tomatoes

Preheat oven to 400°F. Score cherry tomato skins crosswise and place in a heat-resistant dish. Sprinkle with a little sugar and salt and drizzle with 1 tbsp. olive oil. Cook for 25 minutes in the oven on a middle rack.

In a pot, bring water to a boil for the mezze maniche. Zest lemon peel and squeeze juice. Drain sundried tomatoes, reserve oil, and finely dice.

Peel and finely dice garlic. Remove oregano leaves from stems. Coarsely chop the walnuts.

Tear buffalo mozzarella into small pieces. In a bowl, mix mozzarella with 1 tbsp. oil, 1 tbsp. lemon juice, and 1 tsp. lemon zest. Season with salt. Marinate and set aside.

Add pasta and salt to boiling water. Cook for about 11 minutes until al dente.

In the meantime, heat 2 tbsp. tomato oil in a pan and cook garlic at a low heat for 2 minutes.

Add sundried tomatoes and cook for another 4 minutes at a medium heat. Then, add 4 tbsp. of pasta water.

Drain mezze maniche, cooked al dente, and add to pan along with walnuts and oregano, mixing well.

Place mezze maniche in a deep dish with sundried tomatoes, oregano and walnuts. Garnish dish with caramelized cherry tomatoes and marinated buffalo mozzarella.