Food & Cooking Recipes Ingredients Pasta and Grains Penne with Two Tomatoes and Mozzarella 3.0 (20) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 We used penne rigate pasta for this dish because its ridges catch the pieces of tomato, garlic, and chive. Rigatoni or medium shells would also work well. Ingredients 6 ounces fresh mozzarella, cut into ½-inch pieces Coarse salt and ground pepper 12 ounces penne rigate 1 tablespoon olive oil 1 pint cherry or grape tomatoes ½ cup sun-dried tomatoes, sliced 2 garlic cloves, sliced ¼ 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. Print