Pasta Caprese

INGREDIENTS:

2 TBL Extra Virgin Olive Oil

1-2 tsp Juice of 1 Lemon

1 Garlic Clove, minced

1 Small Shallot, minced

Salt and Pepper

2 ripe tomatoes, cored, seeded, and cute into 1/2 inch pieces

6 ounces of Fresh Mozzarella Cheese, cut into 1/2 inch cubes

1/2 pound pasta

2 TBL shredded fresh basil

1/2 tsp sugar (optional)

DIRECTIONS:

Whisk the oil, 1 tsp of the lemon juice, garlic, shallot, 1/4 tsp salt and 1/8 tsp pepper together in a bowl. Add the tomatoes and gently toss to combine; set aside for at least 10 minutes but no longer than 45 minutes. Place the mozzarella on a plate and freeze until slightly firm, about 10 minutes.

Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 TBL salt and cook until al dente. Drain.

Add the pasta and partially frozen mozarella to the tomato mixture and gently toss to combine. Let stand for 5 minutes. Stir in the basil and season with salt, pepper and the remaining 1 tsp lemon juice and sugar to taste. Serve immediately.