Pasta Caprese

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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

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