Penne with Two Tomatoes and Mozzarella

Serves 4

Ingredients
6 ounces fresh mozzarella, cut into 1/2-inch pieces
Coarse salt and ground pepper
12 ounces penne rigate
1 tablespoon olive oil
1 pint cherry or grape tomatoes
1/2 cup sun-dried tomatoes, sliced
2 garlic cloves, sliced
1/4 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.

{recipe and image via Martha Stewart}

Tomato and Garlic Bruschetta

Makes: 4 servings

Ingredients
4 large very ripe tomatoes
4 thick slice country bread, preferably sourdough
2 garlic cloves, halved
Extra virgin olive oil, for sprinkling
Sea salt and freshly ground black pepper

Preparation
Roughly chop the tomatoes and season with salt and pepper.

To make the bruschetta, grill, toast, or pan-grill the bread on both sides, until lightly browned or toasted. Rub the top side of each slice with cut garlic, then sprinkle with olive oil.

Spoon the tomatoes over the bruschetta and sprinkle with more olive oil. Eat immediately with your fingers!

{recipe and image via the nest}