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Source: Food and Wine Quick from Scratch

Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes
Piquant parsley-based salsa verde with its capers, anchovies, and vinegar is a perfect foil for chunks of mild mozzarella.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 13 minutes
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3/4 cup flat leaf parsley, lightly packed with thick stems removed
2 garlic cloves, smashed
1 1/2 tablespoons capers, drained
1/2 teaspoon anchovy paste
6 tablespoons olive oil
3/4 teaspoon red wine vinegar
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 pound penne
3/4 pound mozzarella cheese, cut into 1/4-inch cubes
2 cups cherry tomatoes, cut into quarters

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.

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

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

Wine Recommendation: 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 Cotes de Gascogne, will do nicely.

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