Pasta Caprese

1. Whisk oil, lemon juice, shallot, garlic, 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 boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Drain pasta well
3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let sit for 5 minutes. Stir in basil, season with additional lemon juice, salt, pepper, and sugar to taste, and serve immediately.

This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil. Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is available use it, but do not freeze it.