Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes
Photo by © Melanie Acevedo

Ingredients

  • ¼ teaspoon fresh-ground black pepper
  • ¾ pound penne rigate
  • 2 cups cherry tomatoes, cut into quarters
  • ½ teaspoon anchovy paste
  • 2 cloves garlic, smashed
  • ¾ pound fresh mozzarella, cut into 1/4-inch cubes
  • 1 ½ tablespoons drained capers
  • + 4 more ingredients
    • ¾ teaspoon red-wine vinegar
    • ¾ cup lightly packed flat-leaf parsley with thick stems removed
    • ¾ teaspoon salt
    • 6 tablespoons olive oil

1. In a blender or food processor, puree the parsley, the smashed garlic, the capers, and the anchovy paste with the olive oil, the wine vinegar, and the salt and pepper. 2. In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes. Drain. 3. In a large bowl...

View full recipe at My Recipes

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