Italian Mezze Maniche Pasta with marinated buffalo mozzarella
Mezze Maniche is a pasta specialty from northern Italy and means "half sleeves". The "short-sleeved" tubular pasta, with its large diameter of approximately 2 cm, can perfectly absorb a wide variety of sauces.
In this version, we are particularly delighted with the Mozzarella di Bufala. Traditionally made from water buffalo milk, this cheese is exceptionally delicate yet intensely flavorful. Its soft texture perfectly absorbs the lemony marinade. Both sun-dried and oven-caramelized tomatoes add a cheerful touch. Oregano contributes its characteristic aroma, and the walnuts provide the perfect crunch. What a culinary delight!
45 min
Total Time
30 min
Cooking Time
15 min
Preperation Time
Ingredients
| 250 g | Mezze Maniche Pasta |
| 8 | Cocktail tomatoes |
| 1 | Lemon |
| 1 clove of garlic | |
| 1 bunch | Oregano |
| 125 g | Buffalo mozzarella |
| 50 g | dried tomatoes |
| 20 g | Walnut kernels |
| 2 tbsp | Olive oil |
| Salt | |
| Pepper | |
| Sugar |
Instructions
Step 1 of 9:
Preheat oven to 180°C fan/200°C conventional. Score the base of the cocktail tomatoes crosswise and place in an ovenproof dish. Sprinkle with ½ tsp sugar and ¼ tsp salt, and drizzle with 1 tbsp olive oil. Bake on the middle shelf for 25 minutes.
Step 2 of 9:
Bring a pot of water to the boil for the Mezze Maniche pasta. Zest the lemon and squeeze the juice. Drain the dried tomatoes, reserving the oil, and finely chop the tomatoes.
Step 3 of 9:
Peel and finely dice the garlic. Pick the oregano leaves from the stems. Roughly chop the walnut kernels.
Step 4 of 9:
Tear the buffalo mozzarella into small pieces, mix with 1 tbsp oil, 1 tbsp lemon juice, and 1 tsp lemon zest in a bowl, and marinate until further use. Season with salt.
Step 5 of 9:
Add the Mezze Maniche to the boiling salted water and cook for approx. 11 minutes until al dente.
Step 6 of 9:
Meanwhile, heat 2 tbsp of the tomato oil in a pan and gently fry the garlic over low heat for 2 minutes.
Step 7 of 9:
Add the dried tomatoes and fry for 4 minutes over medium heat. Then add 4 tbsp of the pasta water.
Step 8 of 9:
Drain the al dente Mezze Maniche, add to the pan with the walnuts and oregano, and mix well.
Step 9 of 9:
Arrange the Mezze Maniche with dried tomatoes, oregano, and walnuts on a deep plate, and garnish with caramelized cocktail tomatoes and marinated buffalo mozzarella.
