Ingredients
¾cupflat leaf parsley,lightly packed, with thick stems removed
2garlic cloves
1½tbspcapers,drained
½tspanchovy paste
6tbspolive oil
¾tspred wine vinegar
¾tspsalt
¼tspfresh-ground black pepper
¾lbpenne rigate
¾lbfresh mozzarella
2cupscherry tomatoes
Preparation
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 for about 13 minutes, until just done. Drain.
In a large bowl, toss the pasta with the parsley mixture, mozzarella and tomatoes.
Serve, and enjoy!
