Pasta Caprese

In Zolenski Recipes by Steve Sliwa

¼ cup ev olive oil
3 tsp lemon juice
1 small clove of garlic minced
1 small shallot minced
Salt and pepper
1 ½ lbs ripe tomatoes, cored, seeded and diced
12 oz fresh mozzarella – cut in ½” cubes
1 lb penne pasta
¼ cup chopped basil
1 tsp sugar

Mix oil, lemon juice, garlic, shallot, ½ tsp salt and ¼ tsp pepper in large bowl with tomatoes and toss gently. Let sit but not longer than 45 minutes.
While marinating tomatoes..put mozzarella cubes in freezer to firm up-10 minutes. Bring 4 quarts of salted water to a boil and cook pasta. Drain well.
Add pasta and mozzarella cubes with tomato mixture and toss gently. Let stand 5 minutes. Stir in basil and season with salt and pepper and any extra lemon juice or sugar to taste and serve.

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