What you'll need
Ingredients
- ¼ cup extra-virgin olive oil
- 2 - 4 teaspoons fresh lemon juice, more if needed depending on tomatoes
- 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 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
- 12 ounces fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
- 1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
- ¼ cup chopped fresh basil
- 1 teaspoon sugar, if needed, depending on the ripeness of the tomatoes
The method
Directions
- 01
Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and buffalo mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.
- 02
While tomatoes are marinating, 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.
- 03
Add pasta to tomato and mozzarella 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.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
I try to make this recipe (which I found years ago in a Cook’s Illustrated magazine) every summer when tomatoes are in peak season. Inspired by the classic caprese salad, this pasta uses just a few ingredients that depends on high quality ingredients – ripe…
Ingredients
- ¼ cup extra-virgin olive oil
- 2 - 4 teaspoons fresh lemon juice, more if needed depending on tomatoes
- 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 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
- 12 ounces fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
- 1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
- ¼ cup chopped fresh basil
- 1 teaspoon sugar, if needed, depending on the ripeness of the tomatoes
Cook Like James · The method
Directions
- 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 buffalo mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.
- 2
While tomatoes are marinating, 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
Add pasta to tomato and mozzarella 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.
I try to make this recipe (which I found years ago in a Cook’s Illustrated magazine) every summer when tomatoes are in peak season. Inspired by the classic caprese salad, this pasta uses just a few ingredients that depends on high quality ingredients – ripe…
Ingredients
- ¼ cup extra-virgin olive oil
- 2 - 4 teaspoons fresh lemon juice, more if needed depending on tomatoes
- 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 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
- 12 ounces fresh buffalo mozzarella cheese, cut into 1/2-inch cubes
- 1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
- ¼ cup chopped fresh basil
- 1 teaspoon sugar, if needed, depending on the ripeness of the tomatoes
Directions
- 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 buffalo mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.
- 2
While tomatoes are marinating, 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
Add pasta to tomato and mozzarella 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.
