Photo: Pasta Caprese Recipe
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 shallot, minced
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1 teaspoon sugar (optional)
- 2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
- 1 pound pasta, such as campanelle, penne or fusilli
- 12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
- 1/2 cup chopped fresh basil
- 1/2 teaspoon grated lemon zest
Directions
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 your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
Photograph by Steve Giralt
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By bpop22
San Antonio, TX
on September 06, 2012
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I made this over Labor Day weekend. I found it to be very bland and it was NOT a hit amongst my guest. If I were able to do it over, I would have definitely added more lemon and spices. Not a favorite for me.
By d1cavanaugh
Grand Haven, MI
on September 03, 2012
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Awesome recipe, it’s a great change from traditional pasta salad recipes. I love the lemon, it gives the salad a fresh summer taste and the shallot adds dimension to the flavor. I used cherry tomatoes and omitted the sugar and it turned out fantastic. Great for entertaining, I will make this one again!!!
By ambersworld
on August 28, 2012
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Best still warm! Neighbor made it and I fell in love, have made it many times since. Keep in mind the tomatoes change flavor once chilled, extra seasoning & perhaps the addition of salami or proscuitto will spice it up
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