Tomato Mozzarella Pasta

This meal is light and delicious with two kind of tomatoes.

Ingredients

8 ounces fresh mozzarella, cut into 1/2-inch pieces

course salt and ground pepper

12 ounces penne rigate (used campanelle because I'm not a big penne fan)

1 tablespoon olive oil

1 pint grape tomatoes

1/2 cup sun-dried tomatoes, sliced

2 garlic cloves, sliced

1/4 cup snipped chives

Preparation

1. If your fresh mozzarella is very soft, place chopped pieces in freezer when you begin making the meal (I followed this direction, but found that it really did make the mozzarella cold when the rest of the meal was hot, so I wouldn't leave it in the freezer too long.

2. Cook pasta in a large pot of boiling water until al dente. Reserve 1/2 cup pasta water; drain pasta and set aside.

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

4. Add pasta, mozzarella, and chives to pot, season with salt and pepper, and toss to combine.

YUM!

*Recipe from Everyday Food Issue 62

- Sarah