• Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 1 pound Vigo Rigatoni
  • 2 tablespoons Vigo Extra Virgin Olive Oil, divided
  • 1 pint grape tomatoes, halved
  • 1/2 cup 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 cup fresh basil, cut into ribbons


Cook pasta according to package directions, reserving ½ cup of pasta water. Drain remaining water and toss pasta with 1 tablespoon olive oil.

In he same pot as used to cook pasta, heat remaining olive oil over medium heat. Add both types of tomatoes and garlic puree; cook about 2 minutes. Add pasta water and continue to cook until grape tomatoes are soft and water is reduced; season with salt and pepper. Add pasta to the pot and combine evenly.

Right before serving, add cheese and allow to melt. Garnish with basil.