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

Roll the Green Pasta dough into 4 sheets on thinnest setting. Lay pasta sheets and cut with a pizza-cutter into similar-sized irregularly-shaped pieces. Set aside under dampened kitchen towels.

In a 12- 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.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Green Malfatti With Oven-Dried Tomatoes, Basil And Black Pepper Mascarpone".

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