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 (the test kitchen prefers Columela Extra-Virgin). 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 teaspoons Juice from one lemon up to 4 teaspoons, see note above
1 clove Garlic minced or pressed (about 1/2 teaspoon)
1 each Shallot finely minced (about 2 tablespoons)
to taste Salt & pepper
1 1/2 pounds Ripe tomatoes cored, seeded, cut into 1/2 inch dice
12 ounces Fresh mozzarella cheese cut into 1/2-inch cubes
1 pound Short tubular or curly pasta (such as penne, fusilli, or campanelle)
1/4 cup Fresh basil leaves chopped
1 teaspoon Sugar (see note above)