Ingredients

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 cheese, cut into 1/4-inch cubes
2 cups cherry tomatoes, cut into quarters

Description

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