Penne with Two Tomatoes and Mozzarella

Lightly adapted from Everyday Food

Ingredients
6 ounces fresh mozzarella, cut into 1/2-inch cubes
12 to 16 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes, halved
1/2 cup sun-dried tomatoes, chopped small
4 to 6 garlic cloves, sliced
1/4 cup snipped chives (I slice up the entire bunch or package into
1/2-inch lengths)
Coarse salt and ground pepper

Directions
1. Place cheese cubes 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.
2. In pasta pot, heat oil over medium-high. Add both kinds of tomatoes, garlic, and pasta water. Cook until tomatoes soften, 2 to 4 minutes.
3. Add cooked pasta, chilled cheese, and chives to pot, while stirring to prevent cheese from clumping. Season with salt and pepper. Toss to combine.

-Prepared by Heather at St. Lydia’s on June 19

See more photos from last Sunday here.