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<blockquote data-quote="moreluck" data-source="post: 548818" data-attributes="member: 1246">Pasta Caprese&nbsp;Ingredients:&nbsp;1/4 cup extra-virgin olive oil3 teaspoons fresh lemon juice, divided1 clove garlic -- minced1 small shallot -- minced fine1 tablespoon salt PLUS1/2 teaspoon salt, divided, more as needed1/4 teaspoon ground black pepper, more as needed1 1/2 pound ripe tomatoes -- cored, seeded, and cut into 1/2-inch dice12 ounces fresh mozzarella cheese -- cut into 1/2-inch cubes1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle1/4 cup chopped fresh basil1 teaspoon sugar&nbsp;&nbsp;&nbsp;Directions:Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes. &nbsp;While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. &nbsp;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 5 minutes. &nbsp;Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.</blockquote>

[QUOTE="moreluck, post: 548818, member: 1246"] Pasta Caprese [B]Ingredients[/B]: 1/4 cup extra-virgin olive oil 3 teaspoons fresh lemon juice, divided 1 clove garlic -- minced 1 small shallot -- minced fine 1 tablespoon salt PLUS 1/2 teaspoon salt, divided, more as needed 1/4 teaspoon ground black pepper, more as needed 1 1/2 pound ripe tomatoes -- cored, seeded, and cut into 1/2-inch dice 12 ounces fresh mozzarella cheese -- cut into 1/2-inch cubes 1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle 1/4 cup chopped fresh basil 1 teaspoon sugar [B]Directions[/B]: Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and pepper together in large bowl. Add tomatoes and gently toss to combine; 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 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately. [/QUOTE]

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