cook like james

Penne with Tomato Basil and Mozzarella (Pasta Caprese)

This is a perfect summer pasta dish, based on the Italian classic Insalata Caprese. The success of this recipe depends on a few high-quality ingredients, including ripe, in-season tomatoes, fresh basil, and the best olive oil.  

Download Penne with Tomato Basil and Mozzarella recipe 

¼ cup extra-virgin olive oil

1 tablespoon fresh lemon juice

2 garlic cloves, minced or pressed through a garlic press (about 1/2 teaspoon)

1 small shallot, minced fine (about 2 tablespoons)

1 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (or cherry tomatoes cut in half)

12 ounces fresh handmade buffalo- or cow’s-milk mozzarella

1 pound penne pasta

¼ cup chopped fresh basil

1 teaspoon sugar (optional, depending on the taste and ripeness of the tomatoes)

½ cup freshly grated

INSTRUCTIONS

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and diced mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.

2. While tomatoes and cheese are marinating, 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.