Penne with Two Tomatoes & Mozzarella

Penne with Mozzarella & Two Kinds of Tomatoes

So, listen. Heather will probably post some recipes on this site that require dedication, skill, and a certain amount of culinary prowess. Hers will be the recipes of a woman who practically grew up in the kitchen. One who, taught by a master cook, constantly challenges her palate and her skill set, always combining fresh and exotic ingredients into uniquely nutritious, flavorful, unforgettable dishes.

The recipes I post will be the recipes of a man who has to fend for himself while that woman is out.

My recipes will be delicious and healthy, but always very easy to prepare. Knowing your way around the kitchen will be helpful, but not required. If you can boil water and chop vegetables without chopping your fingers, you’ll be safe with me. To that end, I give you …

Penne with Two Tomatoes & Mozzarella

Active time: 15 minutes | Total time: 20 minutes | Serves: 4
Adapted from: Everyday Food

Ingredients

3/4 pound penne rigate

1 pint grape or cherry tomatoes

1/2 cup thinly sliced sun-dried tomatoes

6 ounces fresh mozzarella

1/4 cup chopped chives

1 tablespoon olive oil

2 cloves garlic (sliced thin)

salt and fresh ground pepper

Instructions

If you want to save a little prep time up front, slice your sun-dried tomatoes, chives, and garlic ahead of time. This is not critical, as you can easily do it while your pasta is cooking, but if you don’t trust yourself to focus on two tasks at once, this may save you some stress. Otherwise, just follow the steps below.

  1. Put the mozzarella in the freezer so it gets cold, firm, and easier to slice. While that’s chilling, fill a big pot with water and set to boil. Once the water reaches a nice, rolling boil, add dash of salt and the penne. Cook until al dente (7 to 8 minutes). Scoop out 1/2 cup of the pasta water, then drain the pasta and set it aside.
  2. Meanwhile, rinse your tomatoes, slice the garlic, chop the chives, and cut the mozzarella into approximately half-inch cubes. How small you chop the chives is up to you, but I prefer them small so that they can get all over the pasta. Put your pot back on the stove over medium heat, then combine the olive oil, pasta water, both kinds of tomatoes, and garlic. Cook until the tomatoes get soft and their skins begin to split—2 to 4 minutes—stirring occasionally.
  3. Add the pasta, chives, salt, and pepper (to taste). Stir everything around until its all evenly distributed. Serve hot, sprinkling the mozzarella cubes on top last.
Tags:

6 comments

  1. Michele – October 9, 2012 at 11:49

    Yep, tested, tasted, APPROVED. Keep ‘em coming…

    • Heather – October 9, 2012 at 14:02

      Yay! This is really a house favorite. So glad you liked it, Michele! (Also, I love that Mike’s recipes are getting the traction. He’s a cook for the people!)

  2. Papa – October 2, 2012 at 23:01

    You da man! (and my favourite son in law)

  3. Michele – October 2, 2012 at 18:22

    Burke – I hope you’re paying attention.

  4. Heather – October 2, 2012 at 17:09

    I like this post!

    Y’all, this recipe is one of my all-time faves from Everyday Food. I’ve made it for St. Lydia’s, I’ve made it for guests, I make it for us. But more often than not, Mike makes it for us now. I encourage you to give it a spin!

    (Also, I put in extra chives and garlic because alliums are the BEST.)

    • Mike – October 2, 2012 at 17:21

      Alliums ARE the best. ALIENS are another matter entirely.

Leave a Reply

Your email address will not be published. Required fields are marked *

All content copyright © 2014 Heather and Michael Young. Please do not take or copy anything without permission.