Tomato-Orange Pasta Toss

• 8 ounces uncooked penne (tube-shaped pasta)
• 1 ounce sun-dried tomatoes, packed without oil (about 12)
• 1/2 cup boiling water
• 3 tablespoons water
• 2 teaspoons olive oil
• 6 garlic cloves, thinly sliced
• 2 (3 x 1/2-inch) strips orange rind
• 3/4 cup orange juice
• 1 (28-ounce) can crushed tomatoes, undrained
• 3 tablespoons chopped fresh parsley
• 8 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes

1. Cook penne according to package directions, omitting salt and fat. Drain well. Place in a large bowl.
2. Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.
3. Place 3 tablespoons water and oil in a saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley, and cheese; toss well.

penne, tomatoes, boiling water, water, olive oil, garlic, orange rind, orange juice, tomatoes, parsley, mozzarella cheese

Taken from www.myrecipes.com/recipe/tomato-orange-pasta-toss (may not work)