This recipe comes from the September 2010 issue of the Food Network Magazine and yes, it is Joe Biden’s recipe but whatever your politics, this pasta is delicious! 🙂
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced (I pressed mine of course!)
kosher salt and freshly ground pepper
1 teaspoon sugar (optional) (I included it because I was using store bought tomatoes but I bet if you make this with tomatoes from your garden, when you have them, you won’t need the sugar)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2″ pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2″ pieces (I used shredded)
1/2 cup chopped fresh basil (my fresh basil plant reached the end of it’s life so I left this out)
1/2 teaspoon grated lemon zest
1 Whisk 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 tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
2 Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook as label directs. Drain in colander and run under cold water to stop cooking.
3 Add pasta and mozzarella to tomato mixture and toss. Stir in basil and lemon zest and season with salt and pepper. Refrigerate, tossing occasionally, until serving.