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Gallery Penne with Two Tomatoes and Mozzarella Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 6 ounces fresh mozzarella, cut into 1/2-inch pieces Coarse salt and ground pepper 12 ounces penne rigate 1 tablespoon olive oil 1 pint cherry or grape tomatoes 1/2 cup sun-dried tomatoes, sliced 2 garlic cloves, sliced 1/4 cup snipped chives

Cook’s Notes Chilling the mozzarella cubes in the freezer for 15 minutes helps them retain their shape when they’re added to the hot pasta.

Gallery Penne with Two Tomatoes and Mozzarella

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Penne with Two Tomatoes and Mozzarella

Penne with Two Tomatoes and Mozzarella

Penne with Two Tomatoes and Mozzarella

Recipe Summary prep: 10 mins total: 25 mins Servings: 4

Recipe Summary

prep: 10 mins total: 25 mins

Servings: 4

prep: 10 mins

total: 25 mins

prep:

10 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 6 ounces fresh mozzarella, cut into 1/2-inch pieces Coarse salt and ground pepper 12 ounces penne rigate 1 tablespoon olive oil 1 pint cherry or grape tomatoes 1/2 cup sun-dried tomatoes, sliced 2 garlic cloves, sliced 1/4 cup snipped chives

Directions

Place cheese 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.

In pasta pot, heat oil over medium-high. Add cherry tomatoes, sun-dried tomatoes, garlic, and pasta water. Cook until cherry tomatoes soften, 2 to 4 minutes.

Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.

Cook’s Notes Chilling the mozzarella cubes in the freezer for 15 minutes helps them retain their shape when they’re added to the hot pasta.

Cook’s Notes

Chilling the mozzarella cubes in the freezer for 15 minutes helps them retain their shape when they’re added to the hot pasta.

Reviews (7)

 Add Rating & Review     20 Ratings   5 star values:        4    4 star values:        1    3 star values:        8    2 star values:        6    1 star values:        1

Reviews (7)

Add Rating & Review     20 Ratings   5 star values:        4    4 star values:        1    3 star values:        8    2 star values:        6    1 star values:        1

Add Rating & Review

20 Ratings 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 6 1 star values: 1

20 Ratings 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 6 1 star values: 1

20 Ratings 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 6 1 star values: 1

  • 5 star values: 4 4 star values: 1 3 star values: 8 2 star values: 6 1 star values: 1

    Martha Stewart Member     Rating: Unrated       08/20/2012   Pretty decent recipe although I found the addition of pasta water unnecessary--maybe a splash but the entire cup was way too much. Otherwise pretty tasty.  

Martha Stewart Member     Rating: Unrated       02/15/2011   SOOOOO QUICK AND EASY! A favorite of mine since I saw it in the magazine! Another tip... if you like melty mozzarella, get low moisture... if you want the mozzarella to retain it's shape as you heat and reheat... get a higher moisture content mozzarella. I have made this dish with both and there is a pointed difference. Both are good, I just like melty cheese :)  

Martha Stewart Member     Rating: Unrated       07/29/2010   Quick, easy  

Martha Stewart Member     Rating: Unrated       01/06/2010   Great and easy meal that the whole family loves. I use the whole wheat pasta to make it a bit healthier. I also allow the cheese to melt in the dish; it turns almost into a pink sauce. Delicious!  

Martha Stewart Member     Rating: Unrated       10/21/2009   Easy, quick and tasty. Great for a weekday dinner.  

Martha Stewart Member     Rating: Unrated       06/16/2009   I bet this would be great at room temperature too!  

Martha Stewart Member     Rating: Unrated       05/15/2009   This is pretty good recipe - you can see how mine turned out at http://marthaandme.wordpress.com/2009/05/15/pasta-with-2-tomatoes-and-mozzarella/

    Martha Stewart Member

    Rating: Unrated 08/20/2012

Pretty decent recipe although I found the addition of pasta water unnecessary–maybe a splash but the entire cup was way too much. Otherwise pretty tasty.

Rating: Unrated

Rating: Unrated 02/15/2011

SOOOOO QUICK AND EASY! A favorite of mine since I saw it in the magazine! Another tip… if you like melty mozzarella, get low moisture… if you want the mozzarella to retain it’s shape as you heat and reheat… get a higher moisture content mozzarella. I have made this dish with both and there is a pointed difference. Both are good, I just like melty cheese :)

Rating: Unrated 07/29/2010

Quick, easy

Rating: Unrated 01/06/2010

Great and easy meal that the whole family loves. I use the whole wheat pasta to make it a bit healthier. I also allow the cheese to melt in the dish; it turns almost into a pink sauce. Delicious!

Rating: Unrated 10/21/2009

Easy, quick and tasty. Great for a weekday dinner.

Rating: Unrated 06/16/2009

I bet this would be great at room temperature too!

Rating: Unrated 05/15/2009

This is pretty good recipe - you can see how mine turned out at http://marthaandme.wordpress.com/2009/05/15/pasta-with-2-tomatoes-and-mozzarella/

All Reviews for Penne with Two Tomatoes and Mozzarella

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Penne with Two Tomatoes and Mozzarella

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest