Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes Recipe

Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes Recipe

  • 3/4 cup lightly packed flat-leaf parsley with thick stems removed
  • 2 cloves garlic, smashed
  • 1 1/2 tablespoons drained capers
  • 1/2 teaspoon anchovy paste
  • 6 tablespoons olive oil
  • 3/4 teaspoon red or rice wine vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3/4 pound penne rigate
  • 3/4 pound fresh mozzarella, cut into 1/4-inch cubes
  • 2 cups cherry tomatoes, cut into quarters
  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, toss the pasta with the parsley mixture, mozzarella, and tomatoes.
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