Green Malfatti With Oven Dried Tomatoes, Basil And Black Pepper

Directions

1. Bring 6 qts water to boil and add in 2 Tbsp. salt.
2. Lay pasta sheets and cut with a pizza-cutter into similar-sized irregularly-shaped pcs. Set aside under dampened kitchen towels. In a 12-inch to 14-inch skillet, heat 1 c. basic tomato sauce to simmer and add in oven-dry tomatoes. Return to simmer and set aside. Add in basil leaves and let stand. In a food processor, blend mascarpone and black pepper till well mixed and smooth (about 1 minute). Remove and set aside in a small bowl.
3. Drop pasta into boiling water and cook 1 minute or possibly till "al dente" yet softened. Drain pasta in colander over sink and pour into pan with tomato mix. Return to heat and toss till well heated about 1 minute. Pour into hot serving dishes, dollop with 7 to 8 spots of mascarpone mix and serve immediately.
4. Yield: 4 servings