Pasta Caprese

• 1/4 C. olive oil
• 2-4 tsp. fresh lemon juice
• 1 garlic clove, minced
• 1 small shallot, finely minced
• 1 1/2 lbs. ripe tomatoes, cored, seeded and cut into 1/2 inch dice
• 12 ounces fresh mozarella cheese, cut into 1/2 inch cubes
• 1 lb. penne or rotini or fusili
• 1/4 C. chopped fresh basil
• 1 tsp. sugar

1. Whisk oil, 2 tsps lemon juice, garlic, shallot, 1/2 tsp. salt, 1/4 tsp. pepper in a large bowl.
2. Add tomatoes and gently toss to combine, set aside.
3. Do not marinate tomatoes longer than 45 minutes.
4. While tomatoes are marinating, place mozarella on a plate freeze, 10 minutes.
5. Cook pasta until al dente.
6. Add pasta and mozarella to tomatoes, gently toss to combine.
7. Let stand 5 minutes.
8. Stir in basil, season to taste with salt/pepper and additional lemon juice or sugar, serve immediately.

olive oil, lemon juice, garlic, shallot, tomatoes, mozarella cheese, penne, fresh basil, sugar

Taken from www.epicurious.com/recipes/member/views/pasta-caprese-50104695 (may not work)