Caprese Pasta

I have to say that I am quite proud of myself for the quality of my tomato plants this year-we have been enjoying sweet, homegrown tomatoes almost all summer long.  Unfortunately, for one reason or another, my basil plant is doing as great as in the past few years, but I've still been able to get a good amount of leaves off of it for quite a few dinners.

This time of the year, I love cooking lighter dishes with all of the fresh vegetables and herbs that are available.  Caprese pasta is the perfect late summer weeknight dish-it really showcases the fresh flavors of tomatoes and basil and it comes together in almost no time at all.  This is not a heavy pasta dish but a light dish that is perfect on a warm night. I would also highly recommend using the best mozzarella cheese available-it really does make a difference!

  Caprese Pasta

1/3 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 shallot, minced

1 small clove garlic, minced

Kosher salt and freshly ground pepper

2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces

1 pound pasta, such as campanelle, penne or fusilli

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

1/2 cup chopped fresh basil

1/2 teaspoon grated lemon zest

In a large bowl, whisk the olive oil, lemon juice, shallot and garlic until combined. Season with salt and pepper.  Gently add the tomatoes and toss to coat with marinade.  Set aside and allow to marinate at room temperature, about 15 minutes.

Meanwhile, cook the pasta according to package directions. Allow pasta to cool slightly, about 5-10 minutes.


Add the pasta and mozzarella to the tomato mixture and stir carefully to combine. Add in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.


Recipe from Food Network