• Fast

Ingredients

1. 3/4 cup lightly packed flat-leaf parsley with thick stems removed
2. 2 cloves garlic, smashed
3. 1 1/2 tablespoons drained capers
4. 1/2 teaspoon anchovy paste
5. 6 tablespoons olive oil
6. 3/4 teaspoon red-wine vinegar
7. 3/4 teaspoon salt
8. 1/4 teaspoon fresh-ground black pepper
9. 3/4 pound penne rigate
10. 3/4 pound fresh mozzarella, cut into 1/4-inch cubes
11. 2 cups cherry tomatoes, cut into quarters

Directions

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. In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes. Drain.
3. In a large bowl, toss the pasta with the parsley mixture, mozzarella, and tomatoes.

Notes

Fresh Mozzarella

Fresh mozzarella is a soft, white cheese formed into a ball, which is usually packaged with water in plastic tubs to keep it moist. The cheese has a mild, milky taste that combines well with other, stronger flavors, and melts to a nice oozy texture. It's becoming more and more available in grocery stores; we have seen the Poly-O brand in many locations. Drain the cheese before using.

Test-Kitchen Tip

Cut the mozzarella into cubes first thing and let it sit at room temperature while you prepare the rest of the recipe. That way the mozzarella will melt more quickly.