Recipe by ATK and Me
extra virgin olive oil
fresh lemon juice
small garlic clove
Table salt and ground black pepper
roasted, seeded, and cut into 1/2-inch dice
buffalo mozzarella cheese or at least name brand mozzarella from the cheese section cut into 1/2-inch cubes
see note below
chopped fresh basil
I just sprinkle some in
Whisk oil, 2 teaspoons lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl.
Add tomatoes and gently toss to combine
Set aside while you finish the rest.
Bring 4 quarts water to rolling boil in stockpot.
Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente.
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 if needed and serve right away!
If you are using fresh mozzarella or buffalo make sure to dry it on paper towels. If you are not then after cutting the mozz let it sit in the freezer for 10 minutes while the pasta cooks.
Amount Per Serving (1 recipe)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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