Penne pasta with bocconcini mozzarella, tomatoes and herbs

Ingredients:

• 340 g penne rigate or other short, tube-shaped pasta, such as ziti or fusilli
• 4 fresh sprigs of oregano
• 2 fresh sprigs of thyme
• 1 clove garlic, crushed
• 0.5 tsp coarse salt + more as needed
• 450 g bocconcini mozzarella, drained
• 2 tbsp olive oil + extra for drizzling
• 3 large ripe tomatoes (about 700 g)
• 0.5 cups parsley leaves, coarsely chopped
• 0.5 cup pitted Kalamata olives

Preparation:

1. In a large saucepan, bring water to a boil over high heat, then add generously salt, add the pasta, and cook, stirring occasionally, until al dente. Drain.
2. Meanwhile, remove the leaves from the oregano and thyme sprigs. Chop them together with the garlic, 0.5 teaspoon of salt, and black pepper to taste, then mash with the flat side of a knife until it forms a coarse paste. Place in a bowl with the cheese and olive oil and toss to coat the cheese with the herb paste.
3. Cut the tomatoes into pieces about the same size as the cheese. Gently combine the tomatoes, parsley, and olives with the cheese. Add the pasta and toss, then drizzle with a little olive oil and toss again. Serve immediately or cool to room temperature.