with Mozzarella, Dried Tomatoes, Oregano and Pine Nuts
|Saturated Fat Acids||10.5 g|
|Sugar added||0 g|
|Bread exchange unit||4|
Place sun-dried tomatoes in a small bowl with boiling water and let soak for 15 minutes.
Cook the pasta according to package directions in plenty of boiling salted water until al dente.
Drain the mozzarella well and tear into small pieces.
Rinse oregano, shake dry, pluck leaves and finely chop.
Drain the soaked tomatoes, squeeze out gently and coarsely chop.
Heat the olive oil in a pan and lightly brown the pine nuts over medium heat for 2-3 minutes, stirring frequently.
Add tomatoes and sauté briefly. Add 2 tablespoons of the hot pasta water.
Strain the pasta and drain well.
Add pasta to the pan and mix well with pine nuts and chopped tomatoes.
Add mozzarella and oregano and mix thoroughly. Season with salt and pepper and serve immediately.