Penne with Two Tomatoes and Mozzerella

I've loved my little cooking fest over the past few days. Please share your recipes with me because I am always looking for something new to try.

This recipe comes from Everyday Food. I added pesto (from Winder Dairy) to make it even more delicious. I think it would be yummy to add some grilled chicken too. 

Ingredients

{Serves 4}

• 6 ounces fresh mozzarella, cut into 1/2-inch pieces *chill them in the freezer while you cook the pasta so they don't turn into globs when you add them to the pasta.
• 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

1. 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.
2. 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.
3. Add pasta, chilled cheese, and chives to pot, season with salt and pepper, and toss to combine.