FOOD, DRINKS + PARTY: Getting Together for Pasta

We always have an excuse to get together... and eating is the best one...

So I am thinking to invite some of my friends for a informal and easy dinner, I am thinking in a small group so we can sit down at the table and have something delicious. With my 7 to 5 job and my 8 month baby boy, it's not much time to do any thing complicated.

The Pasta Caprese is a very good option, look nice, taste nice and it is easy to make... a good selection to bring some friend home and enjoy it with a nice wine and warm conversation around the table....

Pasta Caprese

Serves 4 to 6

Recipe provided by America’s Test Kitchen

This dish will be very warm, not hot. The success of this recipe depends on high-quality ingredients, including ripe, in-season tomatoes and a fruity olive oil. Don’t skip the step of freezing the mozzarella, as freezing prevents it from turning chewy when it comes in contact with the hot pasta. If handmade buffalo- or cow’s-milk mozzarella is available (it’s commonly found in gourmet and cheese shops packed in water), we highly recommend using it, but skip the step of freezing. Additional lemon juice or up to 1 teaspoon sugar can be added at the end to taste, depending on the ripeness of the tomatoes.

Ingredients

1⁄4 cup extra-virgin olive oil
2–4 teaspoons juice from 1 lemon (see note)
1 small garlic clove, minced or pressed through garlic press (about ½ teaspoon)
1 small shallot, minced fine (about 2 tablespoons)
Table salt and ground black pepper
1 ½ pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
12 ounces fresh mozzarella cheese, cut into ½-inch cubes (see note)
1 pound short tubular or curly pasta, such as penne, fusilli, or campanelle
1⁄4 cup chopped fresh basil leaves
1 teaspoon sugar (see note)

Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.
While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. 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.
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 or sugar, if desired, and serve immediately.