Food & Cooking Recipes Ingredients Pasta and Grains Penne with Two Tomatoes and Mozzarella 3.0 (20) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print