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● Penne with Mozzarella and Sun-Dried Tomato
1 pound whole wheat penne
4 ounces sun-dried tomatoes
freshly ground pepper
8 tablespoons, extra-virgin olive oil, divided
1 teaspoon anchovy paste
8 ounces fresh mozzarella
Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Meanwhile, in a food processor, combine the tomatoes, salt and pepper and pulse until creamy. Add 1⁄2 the olive oil, the anchovy paste and mozzarella. In a serving dish, mix the sauce from the food processor with the remaining oil.
Drain the pasta and add to the sauce. Toss well and serve. ● Serves 4
Wine
Suggestion, Juicy Medium-Bodied: Pelissero-Nebbiolo Langhe