Instructions: Bring 6 quarts water to boil and add 2 tablespoons salt.

Lay pasta sheets and cut with a pizza-cutter into similar-sized irregularly-shaped pieces. Set aside under dampened kitchen towels. In a 12-inch to 14-inch skillet, heat 1 cup basic tomato sauce to simmer and add oven-dried tomatoes. Return to simmer and set aside. Add basil leaves and let stand. In a food processor, blend mascarpone and black pepper until well mixed and smooth (about 1 minute). Remove and set aside in a small bowl.

Drop pasta into boiling water and cook 1 minute or until "al dente" yet softened. Drain pasta in colander over sink and pour into pan with tomato mixture. Return to heat and toss until well heated about 1 minute. Pour into warm serving dishes, dollop with 7 to 8 spots of mascarpone mixture and serve immediately.

Yield: 4 servings

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