Pasta Caprese

Name: Pasta Caprese
Ingredients: 14 cup extra virgin olive oil (see note above); 2 -4 teaspoons fresh lemon juice, from 1 lemon (see note above); 1 small garlic clove, minced (about 1/2 teaspoon); 1 small shallot, minced fine (about 2 tablespoons); salt & fresh ground pepper, to taste; 1 12 lbs 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 lb pasta (short tubular or curly, such as penne, fusilli, or campanelle); 1 tablespoon salt; 14 cup chopped fresh basil; 1 teaspoon sugar (see note above)

11 ingredients

11 steps

Ingredients

14 cup extra virgin olive oil (see note above)
2 -4 teaspoons fresh lemon juice, from 1 lemon (see note above)
1 small garlic clove, minced (about 1/2 teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
salt & fresh ground pepper, to taste
1 12 lbs 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 lb pasta (short tubular or curly, such as penne, fusilli, or campanelle)
1 tablespoon salt
14 cup chopped fresh basil
1 teaspoon sugar (see note above)

Directions

1

Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper together in large bowl.
2

Add tomatoes and gently toss to combine and set aside.
3

(Do not marinate tomatoes for longer than 45 minutes.
4

).
5

While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes.
6

Bring 4 quarts water to rolling boil in stockpot.
7

Add 1 tablespoon salt and pasta; stir to separate, and cook until al dente.
8

Drain well.
9

Add pasta and mozzarella to tomato mixture and gently toss to combine.
10

Let stand for 5 minutes.
11

Gently stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if necessary, and serve immediately.