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Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes
Recipe Date:
July 31, 2019
Serving Size:
Cook Time:
Imperial (US)
  • 3/4 cup Packed flat-leaf parsley with thick stems removed
  • 2 Cloves garlic, smashed
  • 1 1/2 tbsps Drained capers
  • 1/2 tsp Anchovy paste
  • 6 tbsps Olive oil
  • 3/4 tsp Red-wine vinegar
  • 3/4 tsp Salt
  • 1/4 tsp Fresh-ground black pepper
  • 3/4 lb Penne rigate
  • 3/4 lb Fresh mozzarella, cut in 1/4 inches cubes
  • 2 cups Cherry tomatoes, cut into quarters

Step 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.

Step 2:

In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes. Drain.

Step 3:

In a large bowl, toss the pasta with the parsley mixture, mozzarella, and tomatoes.