Mezze Maniche with Marinated Buffalo Mozzarella, Oregano and Caramelized Tomatoes

Cooking Time

30 min

Prep Time

15 min

Servings

2

Skill Level

Easy

This Italian pasta recipe features classic flavors from Italy.

Pairing the classic short pasta tubes, mezze maniche, with a tasty and traditional buffalo mozzarella and lemon marinade, is made even more delicious when topped with caramelized cherry tomatoes.

1

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.

2

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.

3

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

4

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.

5

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

6

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

7

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

8

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

9

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

Ingrediënts:

  • 2-1/2 cups mezze maniche pasta (or any short tube pasta)
  • 8 cherry tomatoes
  • 1 lemon, juice and zest
  • 1 clove of garlic
  • 1 bunch of oregano
  • 4-1/2 oz. buffalo mozzarella
  • 2 oz. sundried tomatoes
  • 1 oz. walnuts

Plus:

  • 2 tbsp. olive oil
  • Salt
  • Pepper
  • Sugar

Cooking Time

35 min

Servings

2

Skill Level

Medium

Cooking Time

40 min

Servings

2

Skill Level

leicht