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 | cherry tomatoes |
| 1 | lemon |
| 1 | clove of garlic |
| 1 bunch | oregano |
| 125 g | buffalo mozzarella |
| 50 g | sun-dried tomatoes |
| 20 g | walnut kernels |
| 2 tbsp. | olive oil |
| salt | |
| pepper | |
| sugar |
Instructions
Step 1 of 9:
Preheat the oven to 180 °C fan or 200 °C top/bottom heat. Score the cherry tomatoes in a cross shape and place them in an ovenproof dish. Sprinkle with ½ tsp. sugar and ¼ tsp. salt, then drizzle with 1 tbsp. olive oil. Then cook on the middle shelf of the oven for 25 minutes.
Step 2 of 9:
Bring a pot of water to the boil for the Mezze Maniche pasta. Finely grate the zest of the lemon and squeeze out the juice. Drain the dried tomatoes, reserving the oil, and cut the tomatoes into small pieces.
Step 3 of 9:
Peel the garlic and dice finely. Pick the oregano leaves from the stems. Roughly chop the walnuts.
Step 4 of 9:
Tear the buffalo mozzarella into small pieces, mix in a bowl with 1 tbsp. oil, 1 tbsp. lemon juice and 1 tsp. lemon zest, and leave to marinate until needed. Season with salt.
Step 5 of 9:
Add the Mezze Maniche to the boiling water with salt and cook for about 11 minutes until al dente.
Step 6 of 9:
Meanwhile, heat 2 tbsp. tomato oil in a Frying Pan and fry the garlic over a low heat for 2 minutes.
Step 7 of 9:
Add the dried tomatoes and fry for 4 minutes over a medium heat. Then add 4 tbsp. of the pasta water.
Step 8 of 9:
Drain the al dente Mezze Maniche, add to the Frying Pan with the walnuts and oregano, and mix well.
Step 9 of 9:
Arrange the Mezze Maniche with dried tomatoes, oregano and walnuts in a deep plate and garnish with caramelised cherry tomatoes and marinated buffalo mozzarella.
