Pasta Caprese

This is a recipe I got from Cook's Illustrated magazine. I test recipes and shop for ingredients for Cook's Illustrated. Shopping and testing the recipes is always fun because you are usually doing it out of season, about 6 months before the recipe appears in the magazine. For this recipe the tomatoes and the basil would be out of season when you test it. This has become one of my families favorites.

¼ cup extra-virgin olive oil

2-4 teaspoons fresh lemon juice

1 small garlic clove, minced

1 small shallot, minced fine

Table salt and ground black pepper to taste

1 ½ lbs. ripe tomatoes, cored, seeded, and cut into 1/2-inch dice

12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

1 lb. penne pasta

¼ cup chopped fresh basil

1 teaspoon sugar

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 gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. (By freezing the mozzarella the hot pasta doesn't cause it to melt into little blobs.) 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 and mozzarella to tomato 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.