Pasta with Smoked Mozzarella
Submitted by MRS B
Pasta with smoked mozzarella: bow-tie pasta with sun-dried tomatoes, fresh asparagus, thyme, and melty smoked mozzarella. A light pasta dinner that works hot or as a next-day salad.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is a bright, flexible pasta dinner built around three big flavors: concentrated sun-dried tomatoes, fresh crisp-tender asparagus, and smoked mozzarella that melts over the hot noodles just enough to go stringy without fully disappearing. The smoke from the cheese does all the heavy flavor work, so the rest of the dish can stay clean and vegetal.
Saving the tomato soaking water is the move most people skip. That liquid is concentrated tomato flavor and acts as the sauce base, thinning the oil and onion into something that actually coats the pasta.
The one-pot approach is efficient. Blanch the asparagus first in the same water you’ll use for the pasta, which saves a second pot and gives you vegetables ready to fold in at the end. 3 minutes is the right window, any longer and they turn army-green and sad.
Bow-tie pasta holds the chunky mix better than long noodles, the ridges and folds grab bits of tomato, asparagus, and cheese.
Serve immediately hot, or cool to room temperature and refrigerate for a cold pasta salad the next day. Both work equally well.
Kitchen Tips
- Cut asparagus diagonally into 1-inch pieces so they cook evenly and fork nicely
- Reserve a cup of pasta water in addition to the tomato water in case the sauce needs loosening
- Add the mozzarella to hot pasta so it melts just enough to get tacky, cold pasta keeps the cubes firm
- Taste for salt at the end, sun-dried tomatoes and smoked cheese are both salty
Variations
- Swap asparagus for fresh broccoli florets or green peas depending on the season
- Add toasted pine nuts or a handful of torn basil for herbal brightness
- Toss in prosciutto ribbons or grilled chicken for a heartier main course
Ingredients
Directions
Soak dried tomato strips in the cup of warm water for 3 to 5 min until they begin to soften.
Drain and reserve the liquid.
Heat 5 inches of water to boiling in large saucepot.
Add the asparagus and cook 3 min. until tender but still crisp. Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta.
While it’s cooking: Heat 1 tablespoon olive oil over medium heat; add onion andamp;amp; sauté 5 min.
Reduce heat to low; add garlic and sauté 3 min.
Stir in tomato liquid, asparagus, thyme leaves andamp;amp; salt.
Cook for 5 min.
Drain pasta; return it to the pot and toss with remaining 1 tablespoon olive oil.
Place on serving platter and top with tomato-asparagus mixture and mozzarella.
Serve immediately; or to serve cold, cool to room temperature, cover andamp;amp; refrigerate.
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