1 Place sun-dried tomatoes in a small bowl with boiling water and let soak for 15 minutes.
2 Cook the pasta according to package directions in plenty of boiling salted water until al dente.
3 Drain the mozzarella well and tear into small pieces.
4 Rinse oregano, shake dry, pluck leaves and finely chop.
5 Drain the soaked tomatoes, squeeze out gently and coarsely chop.
6 Heat the olive oil in a pan and lightly brown the pine nuts over medium heat for 2-3 minutes, stirring frequently.
7 Add tomatoes and sauté briefly. Add 2 tablespoons of the hot pasta water.
8 Strain the pasta and drain well.
9 Add pasta to the pan and mix well with pine nuts and chopped tomatoes.
10 Add mozzarella and oregano and mix thoroughly. Season with salt and pepper and serve immediately.