KOSHER SALT
1 PINT GRAPE TOMATOES, HALVED
PEPERONCINO FLAKES
1 POUND MEZZI RIGATONI
1 CUP LOOSELY PACKED FRESH
BASIL LEAVES
1/2 CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES
2 GARLIC CLOVES, GRATED OR FINELY CHOPPED
1/3 CUP EXTRA-VIRGIN OLIVE OIL
8 OUNCES FRESH MOZZARELLA, CUT INTO 1/2-INCH CHUNKS
3/4 CUP FRESHLY GRATED GRANA PADANO
Bring a large pot of salted water to a boil for the pasta. Chop tomatoes into 1/2-inch pieces, and add them and their juices to a serving bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon peperoncino. Toss, and let sit while you cook the pasta. Add the pasta to the boiling water. Meanwhile, combine the basil, parsley, and garlic in the work bowl of a mini-food processor. Pulse to make a chunky paste. With the machine running, add the olive oil to make a smooth pesto. Add to the tomato mixture, and toss.
When the pasta is al dente, remove with a spider to the bowl with the tomatoes, and toss well. Add the mozzarella and grated Grana Padano, and toss well again. Season with salt if needed, toss again, and serve.