Pasta Caprese

By gina62_cooks

Ingredients

• 1/3 cup EVOO
• 1/4 cup fresh lemon juice
• 1 shallot, minced
• 1 garlic clove, minced
• Salt and pepper
• 1 tsp sugar
• 2 lbs. mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
• 1 lb pasta, such as campanelle or penne
• 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, depending on the sweetness of the tomatoes. Add the tomatoes and gently toss. Marinate at room temp for about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and run under cold water.
Add the pasta and mozzarella to the tomato mix and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.