How To Make Penne Pasta with Salsa Verde and Cherry Tomatoes
Amp up your usual penne pasta with a serving of this dish that’s loaded with piquant salsa verde, salty capers, and juicy tomatoes, for a fresher meal!
Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes
Serves:
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
Instructions
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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.
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In a large pot of boiling, salted water, cook the penne rigate for about 13 minutes, until just done. Drain.
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In a large bowl, toss the pasta with the parsley mixture, mozzarella and tomatoes.
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Serve, and enjoy!
Nutrition
- Calories: 774.15kcal
- Fat: 40.90g
- Saturated Fat: 14.28g
- Monounsaturated Fat: 20.59g
- Polyunsaturated Fat: 3.38g
- Carbohydrates: 70.26g
- Fiber: 4.32g
- Sugar: 5.57g
- Protein: 31.38g
- Cholesterol: 67.61mg
- Sodium: 687.04mg
- Calcium: 477.88mg
- Potassium: 537.01mg
- Iron: 2.65mg
- Vitamin A: 236.68µg
- Vitamin C: 27.56mg
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