Ingredients for 4 people:360 g Tubettini250 g mozzarella100 ml milk80 g sun-dried tomatoes7-8 tbsp extra virgin olive oil + 2-3 tbsp to dress the pasta at the end1 tbsp Red Pesto3 cloves of garlic1 small chilli pepper oregano grated pecorino cheese salt
Cut the sun-dried tomatoes into pieces measuring 1-2 cm and sauté them in a large, heavy-bottomed frying pan with the olive oil, garlic and chilli pepper. When the garlic begins to brown, remove it and pour in the milk; leave to thicken for a few minutes and then turn off the heat. Cook the Tubettini in plenty of boiling, salted water; strain when “al dente” (setting aside a cup of their cooking water) and toss them in the pan with the sun-dried tomatoes. If you see that the pasta is drying out too much, add a little of the water it was cooked in. Tip in the mozzarella, cut into big pieces, give everything a good stir and transfer it into a baking tin (or an oven dish). Add the oregano, Red Pesto, grated pecorino and 2-3 spoonfuls of olive oil; mix and spread the pasta out in the bottom of the dish. Bake in a preheated oven, at 180 °C, for roughly 10 minutes, or as long as it takes for a golden crust to form. Serve nice and hot…