Pasta Caprese
Published July 1, 2007. Cook’s Illustrated
Serves 4 to 6.
Ingredients
- 1/4cup extra virgin olive oil
- 2-4teaspoons 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 1/2pounds ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
- 12ounces fresh mozzarella cheese , cut into 1/2-inch cubes (see note above)
- 1pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
- 1/4cup chopped fresh basil
- 1teaspoon sugar (see note above)
Instructions
- 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. ( This keeps the cheese from clumping!) 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.