Pasta Caprese Cooks Illustrated Recipes

PASTA CAPRESE (COOKS ILLUSTRATED) RECIPE - (3.5/5)

Pasta Caprese (Cooks Illustrated) Recipe - (3.5/5) image

Provided by Golfwidow7

Number Of Ingredients 10

Ingredients

1/4 cupextra-virgin olive oil
2-4 teaspoons fresh lemon juice (see note above)
1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Salt and ground black pepper
1 1/2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
12 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (see note above)
1 poundpenne pasta or other short tubular or curly pasta such as fusilli or campanelle
1/4 cup chopped fresh basil
1 teaspoon sugar (see note above)

Steps:

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. 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.

PASTA CAPRESE

Pasta Caprese image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

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
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
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

Steps:

Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

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