Ingredients:

  • 12 oz (340 g) Short Pasta (Orecchiette, Fusilli, or Penne)
  • Coarse Salt (for pasta cooking water)
  • 5 lbs (680 g) Ripe Tomatoes, diced small
  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 2 large cloves Fresh Garlic, very finely minced or grated
  • 2 Tbsp (30 ml) Red Wine Vinegar
  • 1 tsp Fresh Lemon Zest
  • 1/2 tsp Dried Oregano
  • Flaky Sea Salt and Black Pepper, to taste
  • 5 oz (140 g) Fresh Mozzarella Pearls (Bocconcini), drained
  • 1/2 cup packed Fresh Basil Leaves, roughly chopped

Instructions:

  1. In a large mixing bowl, combine the diced tomatoes, finely minced garlic, Extra Virgin Olive Oil, and Red Wine Vinegar. Add the lemon zest and dried oregano. Season generously with salt and fresh cracked black pepper. Stir well, cover the bowl, and let the mixture sit at room temperature for at least 30 minutes. This draws out the tomato juice, forming the vinaigrette.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente. Drain the pasta immediately in a colander. For this cold preparation, rinse the pasta thoroughly with cold running water until it is completely cool to the touch. Shake the colander vigorously to remove as much water as possible.
  3. Add the cooled, well-drained pasta directly into the large bowl with the marinated tomato vinaigrette. Add the fresh mozzarella pearls and most of the basil. Toss gently until all the pasta is coated in the vinaigrette. Taste the dish and adjust seasoning (salt, pepper, or vinegar) as needed. Serve chilled or at cool room temperature, garnished with the remaining fresh basil.