Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

¼ cup lightly packed flat-leaf parsley w-thick stems removed

2 cloves of garlic, smashed

1 ½ tablespoons drained capers

½ teaspoon anchovy paste (which I never use)

6 tablespoons olive oil

¾ teaspoon red-wine vinegar

¾ teaspoon salt

¼ teaspoon fresh-ground black pepper

¾ pound penne rigate (or any other kind you like)

¾ pound fresh mozzarella, cut into ¼-inch cubes

2 cups cherry (or grape) tomatoes, cut into quarters

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.