Pasta Caprese
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄4 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 1⁄2 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
- 1⁄4 cup chopped fresh basil
- 1 teaspoon sugar (see note above)
directions
- Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper together in large bowl.
- Add tomatoes and gently toss to combine and set aside. (Do not marinate tomatoes for longer than 45 minutes.).
- While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes.
- Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta; stir to separate, and cook until al dente. Drain well.
- Add pasta and mozzarella to tomato mixture and gently toss to combine.
- Let stand for 5 minutes. Gently stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if necessary, and serve immediately.
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Reviews
-
We really, really enjoyed this. I used fresh mozzarella balls and a good handful of parmesan and then added some shredded leftover chicken breast to it. A big salad completed the meal. I would love to find a way to get it hot rather than warm...just my preference. This definitely goes in my save file! Thank you!
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Even though I know you're supposed to use fresh ingredients, I went ahead and used what I could for it being winter in Ohio! It still turned out really well and I think that even if you use store bought tomatos and basil you can still make this meal and it'll still be very tasty. I can't wait to try this with fresh ingredients!
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We made this the other night, as I just saw this exact recipe in Cook's Illustrated magazine. The marinaded tomatoes and flavors of the dish are very refreshing and tasty, and we really enjoyed the dish. However, next time, I am going to try making this using an artisinal quality mozzarella to see if it gives it more flavor. Even though I froze the mozzarella as suggested to keep it from getting gummy, we did not think it added much flavor to the dish. (This could have been due to the brand of mozzarella that I purchased.) In fact, I sprinkled grated parmesan on top and found I preferred it to the mozzarella. This recipe is definitely a keeper. If I dont think an artisinal quality mozzarella significantly improves the dish next time, then I think in the future, I will just omit it and use the parmesan on top instead.
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RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>