Friday, May 29, 2009

penne with tomatoes and mozzarella... 25 minutes

the goods:

6 ounces fresh mozzarella, cut into 1/2-inch pieces
12 ounces penne rigate
1 tablespoon olive oil
1 pint grape tomatoes, halved
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 cup snipped chives

Place cheese in freezer. In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 3 to 5 minutes.

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

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