Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

1. 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. 2

   In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes.

3. 3

   Drain.

4. 4

   In a large bowl, toss the pasta with the parsley mixture, mozzarella, and tomatoes.

* Per serving · 4 servings · Values may vary.

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