Pasta Caprese Recipe Recipe: by Loxley U
Source of Recipe
WKRG
Pasta Caprese
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PASTA CAPRESE
1 lb. capanelle or corkscrew pasta
12 ounces fresh mozzarella, cubed
½ cup olive oil
1 clove garlic, finely minced
1 shallot, finely minced
1 TBS fresh lemon juice
Salt to taste
Pepper to taste
6-8 plum or roma tomatoes seeded, cored, and finely diced
¼ cup fresh basil, finely chopped
Bring a pot of salted water to a boil and cook pasta according to package direction until al dente. While the pasta is cooking place the mozzarella on a plate in a single layer; place in the freezer (no longer then 15 minutes). Whisk together the oil, garlic, shallot, lemon juice, salt and pepper. Add the tomatoes and toss to coat. Let sit a room temperature for 10 minutes, but not longer then 30 minutes. When the pasta is cooked drain well and let it cool slightly. Mix the pasta and tomatoes in sauce until thoroughly mixed. Add the cheese from the freezer and the basil; toss to mix. Serve immediately.
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