8 ounces uncooked penne (tube-shaped pasta)
1 ounce sun-dried tomatoes, packed without oil (about 12)
1/2 cup boiling water
3 Tbsp. water
2 tsp. olive oil
6 garlic cloves, thinly sliced
2 (3x1/2 inch) strips orange rind (colored part only)
3/4 cup orange uice
1 (28 ounce) can crushed tomatoes, undrained
3 Tbsp. chopped fresh parsley
9 ounces part-skim mozzarella cheese, cut into 1/2 inch cubes
Cook penne according to package directions, omitting salt and fat. Drain well. Place ina large bowl
Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.
Place 3 Tbsp water and oil in a saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley and cheese toss well.
Makes 8 servings