320 g (111⁄4 oz) dried penne
1 tablespoon olive oil
1 clove garlic, crushed
140 g (5 oz) or about 16 semi-dried tomatoes
250 g (9 oz) small cherry tomatoes, roughly chopped
100 g (31⁄2 oz) buffalo mozzarella, torn into 2 cm (3⁄4 in) pieces
11⁄2 cups baby rocket, roughly chopped
1⁄3 cup picked basil leaves, torn
1 teaspoon finely grated lemon zest
freshly ground black pepper
45 g (11⁄2 oz/1⁄4 cup) pine nuts, lightly toasted, to serve

If you are unable to find buffalo mozzarella, substitute with bocconcini or fresh mozzarella.

1. Cook the penne in a large saucepan of lightly salted boiling water according to packet directions, or until al dente. Drain, and keep warm.
2. Return the pan to a medium–low heat, add the oil and garlic, and cook, stirring, for 30 seconds. Add the semi-dried tomatoes and cherry tomatoes, increase the heat to medium–high and cook, stirring, for 2–3 minutes, or until the cherry tomatoes are slightly wilted. Add the drained penne and mix it well with the tomatoes and garlic.
3. Remove the pan from the heat, add the mozzarella, rocket, basil and lemon zest, and season with pepper.
4. Divide among 4 serving bowls and garnish with the
pine nuts.