Pasta Caprese

The dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil (the test kitchen prefers Columela Extra-Virgin). Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo or cow’s milk mozzarella is available (it’s commonly found in gourmet and cheese shops packed in water), we highly recommend using it, but skip the step of freezing. Additional lemon juice or up to 1 teaspoon sugar can be added at the end to taste, depending on the ripeness of the tomatoes.

1/4 cup extra-virgin olive oil

2 – 4 tsp juice from 1 lemon (see note above)

1 small garlic clove, minced or pressed through garlic press (about 1/2 tsp)

1 small shallot, minced fine (about 2 Tbsp)

table salt and ground black pepper

1 1/2 pounds 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 pound short tubular or curly pasta, such as penne, fusilli, or campanelle

1/4 cup chopped fresh basil leaves

1 tsp sugar (see note above)

Whisk oil, 2 tsp lemon juice, garlic, shallot, 1/2 tsp salt, and 1/4 tsp pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinade 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 Tbsp 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.

Serve 4 to 6.