Pasta Caprese
A classic Italian-American summer pasta dish from Food Network that celebrates fresh tomatoes and mozzarella. The no-cook sauce of marinated tomatoes with lemon and olive oil keeps the dish light and fresh, perfect for warm weather dining.
Ingredients
- 80ml extra-virgin olive oil
- 60ml fresh lemon juice
- 1 shallot, minced
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1 tsp sugar (optional)
- 900g mixed heirloom tomatoes, cored, seeded and cut into 1cm pieces
- 450g pasta, such as campanelle, penne or fusilli
- 340g fresh mozzarella cheese, cut into 1cm pieces
- 20g chopped fresh basil
- 1/2 tsp grated lemon zest
Instructions
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.