Tuesday, January 11, 2011

Pasta Caprese

This recipe is for my mother-in-law. She found it in a copy of Food Network magazine. I can't wait to make this one.

1/3 c olive oil
1/4 c lemon juice
1 shallot, minced
1 clove of garlic, minced
salt & pepper
1 tsp sugar
2 lbs heirloom tomatoes, cored, seeded & cut into bite size pieces
1 lb pasta such as penne, campanelle or fusilli
12 oz fresh mozzarella cheese, cut into bite size pieces
1/2 c chopped fresh basil
1/2 tsp grated lemon zest

Whisk the olive oil, lemon juice, shallot & garlic in a large bowl. Season with salt & pepper. Add sugar, if desired. Add the tomatoes & toss gently. Marinate at room temperature for 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add pasta & cook until al dente. Drain & rinse with cold water. Add the pasta & mozzarella to the tomato mixture & toss. Stir in the basil & lemon zest & season with salt & pepper. Refrigerate, tossing occasionally, until serving.

Recipe courtesy: Food Network magazine

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