Pasta Caprese

Name: Pasta Caprese
Cuisine: Europe, Italian
Ingredients: 1/4 cup, extra-virgin olive oil; 2-4 teaspoons, fresh lemon juice (see note above); 1 , small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon); 1 , small shallot, minced fine (about 2 tablespoons); , Salt and ground black pepper; 1 1/2 pounds, ripe tomatoes, cored, seeded, and cut into 1/2-inch dice; 12 ounces, fresh mozzarella cheese, cut into 1/2-inch cubes (see note above); 1 pound, penne pasta or other short tubular or curly pasta such as fusilli or campanelle; 1/4 cup, chopped fresh basil; 1 teaspoon, sugar (see note above)

Main Courses
Side Dishes
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Eggs & Dairy
Pasta
Cheese
Vegetables
Salads

Appears in Cook's Illustrated July/August 2007, America's Test Kitchen TV

This summer dish combines ripe tomatoes, fresh mozzarella, and fragrant basil with hot pasta. Preventing the cheese from turning into bubble gum presented a gooey problem.

SERVES 4 to 6

TIME 50 minutes, plus 45 minutes marinating

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