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

Penne With Salsa Verde, Mozzarella, And Cherry Tomatoes, Recipe

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