By Linda Ditch

Pasta Caprese

Caprese salad

Ingredients

1/4 cup extra-virgin olive oil

2 to 4 teaspoons fresh lemon juice, to taste

1 garlic clove, finely minced

1 small shallot, finely minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 1/2 pounds ripe cherry tomatoes or large tomatoes cut into 1/2 inch dice

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

1 pound penne pasta

1/4 cup chopped fresh basil

1 teaspoon sugar, to taste

Instructions

In a large bowl, whisk together the olive oil, 2 teaspoons lemon juice, garlic, shallot, salt and pepper. Gently fold in the tomatoes and mozzarella cubes. Set aside for no longer than 45 minutes.

Bring a large pot of water to a boil. Add enough salt to make the water taste like the ocean (a bit salty), and then add the pasta. Cook to al dente and drain.

Gently toss the warm pasta with the tomato mixture and let stand for five minutes. Add the basil and any additional salt, pepper, lemon juice and sugar, to taste. Serve.

  • Linda Ditch

    Linda Ditch

    Linda Ditch is a food writer who inherited her love of cooking from her dad. She learned most of her cooking skills watching her grandmother cook in her farmhouse kitchen, and from TV chefs like Julia Child, Jacques Pippen and Graham Kerr. Her work appears regularly in KANSAS! Magazine and Topeka Magazine. You can... Read more