My Penne Caprese

Today it is rainy, cooler, and the leaves are falling…  I love it.  It is a wonderful sign that FALL is coming.   As fall approaches it is time to get out the recipes for soups, stews, casseroles, and baking.   Come visit often as we will be posting many new recipes for colder weather. 

Pasta!  The other day we made a dish call Penne Caprese.  It was awesome, and so simple.  Here is the recipe from Americas Test Kitchen.  I made a few changes. 

  • 1/4 cup extra-virgin olive oil
  • 2-4 teaspoons fresh lemon juice
  • 2 small garlic clove , minced or pressed
  • 1 small shallot , minced fine (about 2 tablespoons)
  • 1 1/2 pounds ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
  • 16 ounces fresh mozzarella cheese , cut into 1/4-inch cubes
  • 1 pound penne pasta 
  • 1/4 cup chopped fresh basil
  • 1 teaspoon sugar
  • So simple. 

    Mix olive oil, lemon juice, garlic, shallot, and tomatoes.  Refrigerate 30 min.

    While that is chilling start pasta and put cheese in freezer for 15-20 minutes. 

    When pasta done, cut the cheese and set aside. 

    Mix tomato mixture with hot pasta, add cheese, sugar, and basil.  Put in an oven on 250 for 5 minutes.  

    Serve with garlic bread!!!  



    About Lowell Lane

    Food is my passion; I love to grow it, cook it, eat it, and share it with others.
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