Pasta Caprese

This is one of my favorite summer pasta dishes!!

Recipe from Cooks Illustrated Magazine:

This 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. Don’t skip the step of freezing the mozzarella, as freezing prevents is from turning chewy when it comes in contract with the hot pasta. If handmade buffalo- or cow’s milk mozzarella is available (it’s commonly found is 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.

For the Dressing:
¼ cup extra-virgin olive oil
2-4 teaspoons juice from 1 lemon (see note above)
1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Table salt and ground black pepper

For the Pasta:
1 ½ pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
12 ounces fresh mozzarella cheese, cut into ½-inch cubes*
1 pound short tubular or curly pasta, such as penne, fusilli, or campanelle
¼ cup chopped fresh basil leaves
1 teaspoon sugar (see note above)

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. 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.

3. 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.

*Use only fresh mozzarella (the kind packaged in water). Substituting regular mozzarella ruins the dish – too salty, too rubbery.