Penne with Two Tomatoes and Mozzarella

KELLIE BARLOW

Serves 4 Prep Time: 10 min. Total Time: 25 min.

6 ounces fresh mozzarella, cut into 1/2-inch pieces

course salt and ground pepper

12 ounces penne rigate

1 tablespoon olive oil

1 pint cherry or grape tomatoes

1/2 cup sun-dried tomatoes, sliced

2 garlic cloves, sliced

1/4 cup snipped chives

1. Place cheese in freezer for 15 minutes--helps them retain their shape when added to the hot pasta. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

2. In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2-4 minutes.

3. Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

Rigatoni or medium shells would also work well. The ridges catch the pieces of tomato, garlic, and chive. Sometimes, I halve the cherry tomatoes to add more of their juices to the sauce.

Recipe from Food Everyday Issue 62, p. 100.