Tastes of Summer: Pasta Caprese

Summer is not my favorite season - it is a little too hot and humid for my tastes here in North Carolina, and I am not a big fan of amazing array of creepy, crawly critters that thrive around here (including the 3 black widow spiders we have found so far this summer!). So, I am quite happy that fall is on the horizon. But, there is one thing that I will definitely miss from summer - our garden, or (more specifically) our tomatoes. There really is nothing quite like a freshly picked tomato. So, in honor of our slowly dwindling plants, I would like to share one of my favorite summer tomato recipes that I originally found in Cooks Illustrated a few years ago. Enjoy!

Pasta Caprese 

INGREDIENTS

1/4 cup Extra Virgin Olive Oil

3 tsp fresh squeezed Lemon Juice

1 minced Garlic clove

1 small Shallot, minced

1.5 lbs of fresh Tomatoes, diced

12 oz. Mozzarella cheese, cut into cubes

1 lb Pasta (penne, rotini or shells work well)

1/4 cup fresh chopped Basil

1 tsp. Sugar

Tomatos from our garden

INSTRUCTIONS

1. 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 gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.
   
   
   
   
   
2. 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. 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.
   
   
   
   
   
   Bon appetito!