Penne Pasta with Salsa Verde and Cherry Tomatoes Recipe

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!