INGREDIENTS
1/4
cherry tomatoes
3/4 cup
Flat-leaf parsley with, lightly packed
2 cloves
Garlic
1/2 tsp
Anchovy paste
1 1/2 tbsp
Capers
3/4 lb
Penne rigate
1/4 tsp
Black pepper, fresh ground
3/4 tsp
Salt
6 tbsp
Olive oil
3/4 tsp
Red-wine vinegar
3
fresh mozzarella, cut into 1/4-inch cubes, fresh