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Pasta Caprese
Recipe courtesy of Joe and Jill Biden for Food Network Magazine

Prep Time:30 minInactive Prep Time: — Cook Time:15 min
8 servings

1/3cup extra-virgin olive oil
1/4cup fresh lemon juice
1shallot, minced
1small clove garlic, minced
Kosher salt and freshly ground pepper
1teaspoon sugar (optional)
2pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1pound pasta, such as campanelle, penne or fusilli
12ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2cup chopped fresh basil
1/2teaspoon grated lemon zest
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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