Due Pomodori Pasta

Two Tomatoes, One Quiet Truth

There is something almost meditative about a dish that returns you to the essential. Two forms of the same fruit — one bright and fleeting, one concentrated by sun and patience — come together here in a way that feels less like a recipe and more like a conversation across seasons. This is summer and stillness on the same plate. The kind of pasta that doesn't need much from you, only your attention and a gentle hand. Simple, honest, and quietly abundant.

Ingredients

• 1 pound Alessi Organic Rigatoni
• 2 tablespoons Alessi Extra Virgin Olive Oil, divided
• 1 pint grape tomatoes, halved
• 1/2 cups Alessi Julienne Cut Sun Dried Tomatoes, drained
• 1 teaspoon Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 6 ounces fresh mozzarella, cut into 1/2 inch pieces
• 1/4 cups fresh basil, cut into ribbons

Instructions

1. Cook pasta according to package directions, reserving ½ cup of pasta water.
2. Drain remaining water and toss pasta with 1 tablespoon olive oil.
3. In the same pot as used to cook pasta, heat remaining olive oil over medium heat.
4. Add both types of tomatoes and garlic puree; cook about 2 minutes.
5. Add pasta water and continue to cook until grape tomatoes are soft and water is reduced; season with salt and pepper.
6. Add pasta to the pot and combine evenly.
7. Right before serving, add cheese and allow to melt. Garnish with basil.