What you'll need
Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced or pressed through a garlic press (about 1/2 teaspoon)
- 1 small shallot, minced fine (about 2 tablespoons)
- 1 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (or cherry tomatoes cut in half)
- 12 ounces fresh handmade buffalo- or cow’s-milk mozzarella
- 1 pound penne pasta
- ¼ cup chopped fresh basil
- 1 teaspoon sugar (optional, depending on the taste and ripeness of the tomatoes)
- ½ cup freshly grated
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 diced mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.
- 02
While tomatoes and cheese 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.
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
This is a perfect summer pasta dish, based on the Italian classic Insalata Caprese. The success of this recipe depends on a few high-quality ingredients, including ripe, in-season tomatoes, fresh basil, and the best olive oil.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced or pressed through a garlic press (about 1/2 teaspoon)
- 1 small shallot, minced fine (about 2 tablespoons)
- 1 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (or cherry tomatoes cut in half)
- 12 ounces fresh handmade buffalo- or cow’s-milk mozzarella
- 1 pound penne pasta
- ¼ cup chopped fresh basil
- 1 teaspoon sugar (optional, depending on the taste and ripeness of the tomatoes)
- ½ cup freshly grated
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 diced mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.
- 2
While tomatoes and cheese 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.
This is a perfect summer pasta dish, based on the Italian classic Insalata Caprese. The success of this recipe depends on a few high-quality ingredients, including ripe, in-season tomatoes, fresh basil, and the best olive oil.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced or pressed through a garlic press (about 1/2 teaspoon)
- 1 small shallot, minced fine (about 2 tablespoons)
- 1 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (or cherry tomatoes cut in half)
- 12 ounces fresh handmade buffalo- or cow’s-milk mozzarella
- 1 pound penne pasta
- ¼ cup chopped fresh basil
- 1 teaspoon sugar (optional, depending on the taste and ripeness of the tomatoes)
- ½ cup freshly grated
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 diced mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.
- 2
While tomatoes and cheese 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.
