Well maybe not quite that far, but far enough! This salad I originally attempted when I stationed in Germany for my friend Terilyn. She had described the salad from vague memory (she craved this salad so) and I tried to reconstruct her lost love. I did and she loved it, then I brought the recipe with me here to Florida and made it and my sister has fallen for the same salad. It was originally made to be a hot pasta (well warm, as I served it right away) but Terilyn and I put it in the fridge one night for a picnic on the Mosel River..and waalllaa…a succulent salad was born.
Shells a la Caprese
Ingredients
- 1/4 cup extra virgin olive oil
- 2 Tbsp of lemon juice
- 1 1/2 small clove garlic, minced or pressed through a garlic press (I can do more…I love gggaaarrrlliiicc)
- 1 small shallot, finely minced
- Salt/pepper about 1/2 tsp each
- 4-5 ripe tomatoes, cored, seeded, and cut into 1/2-inch cubes
- 12 ounces fresh mozzarella, cut or pulled in pieces
- 1 pound pasta shells ( i like bowties)
- 1/3 cup chopped fresh basil leaves
- 1.5-2 teaspoon sugar (depending on your level of sweetness…you can always add, but never take away)
Directions (but here is where you must make the dreaded decision of making it hot or cold, because if hot, you wanna time out your pasta to the marinating time of your tomatoes, but if cold you can do the noodles first and early and put in fridge to ensure they are cold)
In a large bowl, whisk together the olive oil, 1 tbsp lemon juice, garlic, shallot, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Add the diced tomatoes, toss gently to combine, and set aside for up to 60 minutes. I think at least 45 is the best for flavor infusion.
Cook your desired pasta choice to al dente
Combine the hot or cold pasta, mozzarella and basil to the tomato mixture, gently tossing to combine. Adjust seasonings with additional salt, pepper, lemon juice or sugar, as desired.
mmmmmmmm…….makes a great stand alone or side dish!
P.S.
My sis also has me skip the pasta and trade in the mozzarella for feta cheese. Then she dips a nice french bread or a good crunchy sour dough in it….delish I must say!
tastethefun 