Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

Ingredients

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