Pasta Caprese

By boscobojo

Ingredients

• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 1 shallot, minced
• 1 small clove garlic, minced
• Kosher salt and freshly ground pepper
• 1 tsp. sugar
• 2 lbs. mixed heirloom tomatoes, cored, seeded and cut into 1/2 inch pieced
• 1 lb. pasta, such as campanelle, penne or fusilli
• 12 oz. fresh mozzarella cheese, cut into 1/2 inch pieces
• 1/2 cup chopped fresh basil
• 1/2 tsp. grated lemon zest

Preparation

Step 1

Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired. Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.

Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.