Total Time:45 minPrep:30 minCook:15 min
Yield: 8 servings
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 shallot, minced
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1 teaspoon sugar (optional)
- 2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
- 1 pound pasta, such as campanelle, penne or fusilli
- 12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
- 1/2 cup chopped fresh basil
- 1/2 teaspoon grated lemon zest
- Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss.
- Marinate at room temperature, about 15 minutes.Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
- Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
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