Chop 1/3 a jar of sun-dried tomatoes.

Mix them with 2 eggs and a tablespoon of water.

You will need about 2.5 cups of semolina flour, make a well in the center and add your egg mixture.

Mix together adding water or semolina as needed. Once it comes together like this. Wrap it in plastic and rest it for 40 min to an hour.

Meanwhile we start the insalata caprese. Mix olive oil, garlic and basil in a small sauce pan, bring up to medium heat and turn it off. Slice fresh mozzarella and put it in a dish, cover with the garlic oil after it cools, and allow it to marinate while we move on.

Cut your rested pasta dough into thirds and roll one section flat so you can feed it into your pasta machine.

First time through:

Just fold it over and run it again and repeat. After a few passes start cranking down the machine to make the pasta more and more thin.

Then you run it through your cutter and you have fresh pasta.

Throw it in a pot, it should be done in 5 min.

Slice a couple of your tomatoes for your insalata caprese.

Place a slice of marinated mozzarella on each slice of tomato and drizzle with the marinade.

Drain your pasta. Heat up some olive oil and garlic in a pan.

Add the pasta to the pan.

Add the grape/golden sweet tomatoes and fresh basil and parsley.

Warm up the tomatoes and serve.

Now that you have learned how to make sundried tomato pasta alio olio, insalata caprese, please be sure to view these other pasta recipes.