Recipe Archives->Pasta->Pasta Caprese

Pasta Caprese
Serves 6
                                                                                
1/4 cup extra-virgin olive oil
3 teaspoon fresh lemon juice
1 small garlic clove, minced (about 1/2 teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Table salt and ground black pepper
1 1/2 lbs ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
12 oz fresh mozzarella cheese, cut into 1/2-inch cubes (see note)
1 lb penne pasta, or fusilli or campanelle
1/4 cup chopped fresh basil
1 teaspoon sugar

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.

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. 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.

Notes: Dont skip the step of freezing the mozzarella, as freezing
prevents it from turning chewy when it comes in contact with the
hot pasta.

If handmade buffalo- or cows-milk mozzarella is available (commonly
found in gourmet and cheese shops packed in water), skip the step
of freezing and add it to the tomatoes while marinating.

Additional lemon juice or up to 1 teaspoon sugar can be added at
the end to taste, depending on the ripeness of the tomatoes.

Printable version: pasta-caprese.txt.