Riccioli with Sun-Dried Tomatoes & Mozzarella

Riccioli with Sun-Dried Tomatoes & Mozzarella

  • Serves 6-8 people
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Total Time 30 mins
  • Skill Level easy  


  • 1/2 lb Fairway Riccioli Artisanal Pasta
  • Fairway Kosher salt
  • Fairway Extra Virgin Olive Oil
  • 1 lb ripe tomatoes, medium-diced
  • 3/4 cup Fairway Oil-Cured Black Provençal Olives, pitted and diced
  • 1 lb Fairway Homemade Fresh Mozzarella, medium-diced
  • 6 Fairway Sun-Dried Tomatoes, drained and chopped
  • 5 Fairway Sun-Dried Tomatoes, drained
  • 2 tbsp Fairway Red Wine Vinegar
  • 6 tbsp Fairway Gata-Hurdes Olive Oil
  • 1 garlic clove, diced
  • 1 tsp capers, drained
  • 2 tsp Fairway Kosher Salt
  • 3/4 tsp Fairway Freshly Ground Black Pepper
  • 1 cup freshly grated Parmigiano Reggiano
  • 1 cup packed basil leaves, julienned


  1. 1Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
  2. 2For the sauce, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
  3. 3Pour the sauce over the pasta, sprinkle with the Parmesan and basil, and toss well.