Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

• 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-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.
3. Drain.
4. In a large bowl, toss the pasta with the parsley mixture, mozzarella, and tomatoes.

flatleaf parsley, garlic, capers, anchovy paste, olive oil, redwine vinegar, salt, freshground black pepper, penne rigate, mozzarella, cherry tomatoes

Taken from www.foodandwine.com/recipes/penne-salsa-verde-mozzarella-and-cherry-tomatoes (may not work)