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