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Penne With Salsa Verde, Mozzarella, And Cherry Tomatoes


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3/4 cup lightly packed flat-leaf parsley with thick stems removed

2 cloves garlic, smashed

1 1/2 tablespoons drained capers

1/2 teaspoon anchovy paste

6 tablespoons olive oil

3/4 teaspoon red-wine vinegar

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

3/4 pound penne rigate

3/4 pound fresh mozzarella, cut into 1/4-inch cubes

2 cups cherry tomatoes, cut into quarters

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