Penne with Baby Mozzarella, Tomatoes, and Herbs

Name: Penne with Baby Mozzarella, Tomatoes, and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews); 4 sprigs fresh oregano; 2 sprigs fresh thyme; 1 clove garlic, smashed; 1/2 teaspoon kosher salt, plus as needed; Freshly ground black pepper; 1 pound baby mozzarella (boconccini), drained; 2 tablespoons fruity extra-virgin olive oil, plus for drizzling; 3 large ripe tomatoes (about 1 1/2 pounds); 1/2 cup flat-leaf parsley leaves, roughly chopped; 1/2 cup pitted kalamata olives

Servings: persons

12 ounces penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews)
4 sprigs fresh oregano
2 sprigs fresh thyme
1 clove garlic, smashed
1/2 teaspoon kosher salt, plus as needed
Freshly ground black pepper
1 pound baby mozzarella (boconccini), drained
2 tablespoons fruity extra-virgin olive oil, plus for drizzling
3 large ripe tomatoes (about 1 1/2 pounds)
1/2 cup flat-leaf parsley leaves, roughly chopped
1/2 cup pitted kalamata olives

1
Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente.
2
Drain.
3
Meanwhile, strip the leaves from the oregano and thyme sprigs.
4
Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste.
5
Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
6
Cut the tomatoes into pieces about the same size as the cheese.
7
Gently fold the tomatoes, parsley, and olives in with the cheese.
8
Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again.
9
Serve now or room temperature.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces penne rigate or other small tube pasta, like ziti, or short fusilli (corkscrews), 4 sprigs fresh oregano, 2 sprigs fresh thyme, 1 clove garlic, smashed, and more.

Yes, Penne with Baby Mozzarella, Tomatoes, and Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!