Penne with Baby Mozzarella, Tomatoes, and Herbs

Ingredients

• 1 pound baby mozzarella drained (boconccini)
• 4 servings pepper black freshly ground
• 0.5 cup flat-leaf parsley leaves roughly chopped
• 2 sprigs thyme leaves fresh
• 1 clove garlic smashed
• 0.5 cup kalamata olives pitted
• 0.5 teaspoon kosher salt as needed
• 2 tablespoons olive oil fruity extra-virgin for drizzling
• 4 sprigs oregano fresh
• 12 ounces penne rigate (corkscrews)
• 1.5 pounds tomatoes ripe

Equipment

• bowl
• knife
• pot

Directions

1. Bring a large pot of cold water to a boil over high heat, then salt it generously, add the pasta, and cook, stirring occasionally, until al dente.
2. Drain.
3. Meanwhile, strip the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 1/2 teaspoon salt, and the pepper, and then use the flat side of the knife to mash and smear the mixture to a coarse paste. Put in a bowl, along with the cheese, olive oil and toss to coat the cheese with the herb paste.
4. Cut the tomatoes into pieces about the same size as the cheese. Gently fold the tomatoes, parsley, and olives in with the cheese.
5. Add the drained pasta and toss, then drizzle over a bit of olive oil and toss again.
6. Serve now or room temperature.