Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes
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.
Look for a white wine that goes well with the saltiness of the capers and anchovy paste and the acidity of the tomatoes. One from the south of France, such as an Ugni Blanc from the Côtes de Gascogne, will do nicely.