Pasta Caprese

By daiseyduck

The secret to mixing mozzarella cheese and not becoming gummy is to freeze the cheese before adding to the hot pasta.

Ingredients

• 1/4 cup extra-virgin olive oil
• 2-4 teaspoons fresh lemon juice (see note above)
• 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
• 1 small shallot, minced fine (about 2 tablespoons)
• Salt and ground black pepper
• 1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
• 12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (see note above)
• 1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
• 1/4 cup chopped fresh basil
• 1 teaspoon sugar (see note above)

Preparation

Step 1

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.