Pasta From Bari

Name: Pasta From Bari
Total time: 20 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: Salt to taste; 1 pound ziti, preferably imported; 3 sun-dried tomatoes (not packed in oil); 1/4 pound fresh mozzarella, diced; 1 cup halved cherry tomatoes; 1 cup loosely packed fresh basil leaves, chopped; 1/4 cup extra-virgin olive oil; 1 large clove garlic, crushed, or to taste; Freshly ground black pepper

Recipe from Rufus Reid

Adapted by Florence Fabricant

Total Time: 20 minutes
Rating: 5(26)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

Salt to taste
1pound ziti, preferably imported
3sun-dried tomatoes (not packed in oil)
¼pound fresh mozzarella, diced
1cup halved cherry tomatoes
1cup loosely packed fresh basil leaves, chopped
¼cup extra-virgin olive oil
1large clove garlic, crushed, or to taste
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil for the ziti. Add the ziti and allow it to cook until al dente, about 8 minutes.
Step 2
While the ziti is cooking, place the sun-dried tomatoes in a small bowl, cover with boiling water, and allow them to soak for 2 minutes. Meanwhile, combine the mozzarella, cherry tomatoes, basil, olive oil and garlic in a large bowl. Drain the softened sun-dried tomatoes, chop them fine and add them to the other ingredients in the bowl.
Step 3
When the ziti is done, drain it well, then add it to the mozzarella mixture in the bowl, toss the ingredients together and season with salt and pepper. Serve while still warm.