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, cut into 1/4-inch cubes
- 2 cups cherry tomatoes, cut into quarters
Description
Food & Wine
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