1 ounce sun-dried tomatoes, packed without oil (about 12)
1/2 cup boiling water
3 tablespoons water
2 teaspoons olive oil
6 garlic cloves, thinly sliced
2 (3 x 1/2-inch) strips orange rind
3/4 cup orange juice
1 (28-ounce) can crushed tomatoes, undrained
3 tablespoons chopped fresh parsley
8 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes
How to Make It
Cook penne according to package directions, omitting salt and fat. Drain well. Place in a large bowl.
Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.
Place 3 tablespoons 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.