Munching in March:
new recipes you should try!
Maddy Ting
Ingredients: • • • • • •
•
• • •
1/4 cup extra-virgin olive oil (preferably fruity olive oil like Columela extra-virgin) 2-4 tsp juice from 1 fresh lemon (more for seasoning if desired) 1 small garlic clove, minced or pressed through a garlic press (about 1/2 tsp) 1 small shallot, minced (about 1/2 tsp) Table salt and ground black pepper 1 1/2 lbs ripe tomatoes (about 3 large), cored, seeded and cut into 1/2 inch dice (marinate the tomatoes and mozzarella with olive oil, minced shallot, salt, and a pinch of black pepper while pasta is cooking for more flavor) 12 oz fresh mozzarella cheese, cut into 1/2 inch cubes (if using supermarket mozzarella, dice and freeze for 10 minutes before tossing into the hot pasta. Handmade mozzarella without the freezing works well too) 1 lb penne, fusilli, or campanelle 1/4 cup chopped fresh basil leaves 1 tsp sugar (optional: add to taste depending on the ripeness of the tomatoes)
Claire Taggart
Instructions: 1. Whisk the oil, lemon juice, garlic, shallot, ½ tsp salt, and ¼ tsp pepper together in a large bowl. Add the tomatoes and gently toss to combine; set aside. Do not marinate for longer than 45 minutes. 2. While the tomato mixture is marinating, place the mozzarella on a plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to a boil in a large pot. Add 1 tbsp salt and pasta to the boiling water and cook, stirring often, until al dente. Drain well. 3. Add the pasta and mozzarella to the tomato mixture and gently toss to combine. Let stand for 5 minutes. Stir in basil, season with salt and pepper to taste, and add additional lemon juice or sugar if desired. Serve immediately.
30 HIGHLANDER FUN
