¼ cup extra-virgin olive oil such as Columela Extra-Virgin Olive Oil
2-4 teaspoons fresh lemon juice from 1 lemon (add at end to taste)
1 small clove garlic, minced (½ teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Salt and pepper
1½ pounds in-season, ripe tomatoes, cored, seeded, and cut into ½-inch dice
12 ounces fresh mozzarella cheese, cut into ½-inch cubes
1 pound pasta, short tubular or curly, such as penne, fusilli, or campanelle
¼ cup chopped fresh basil
1 teaspoon sugar (add at end to taste)
1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, ½ teaspoon salt and ¼ teaspoon pepper together in large bowl.
2. Add tomatoes and gently toss to combine and set aside. (Do not marinate tomatoes for longer than 45 minutes.)
3. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes.
4. 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.
5. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand for 5 minutes.
6. Gently stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if necessary, and serve immediately.