Pasta Caprese

Pasta

  • ¼ cup extra-virgin olive oil

  • 2 - 4 teaspoons lemon juice

  • 1 small garlic clove, minced

  • 1 small shallot, minced fine (about 2 tbs)

  • salt

  • pepper

  • 1½ pounds ripe tomatoes, seeded and diced (1/2")

  • 12 oz fresh mozzerella, cut into 1/2" cubes

  • 1 pound penne or rotini pasta

  • ¼ cup chopped fresh basil

  • 1 teaspoon sugar

Whisk oil, 2 teaspoons lemon juice, garlic, shallot,½ teaspoons salt and¼ teaspoons pepper together in large bowl. Add tomatoes and gently toss; set aside (no longer than 45 minutes.)
While tomatoes are marinating, place mozzerella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts of water to boil in pot. Add 1 teaspoon salt and pasta. Cook and drain well.
Add pasta and mozzerella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasoning with salt, pepper and additional lemon juice or sugar, if desired. Serve immediately.
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