4 fresh ripe tomatoes, coarsely chopped
1 shallot, minced
6 cloves garlic, thinly sliced
1/4 c extra virgin olive oil
1/4 c fresh basil sliced thinly (chiffonade, for you, Elizabeth)
8 oz fresh mozzarella diced
1/4 tsp red pepper flakes
Juice from 1/2 fresh lemon
salt and pepper to taste
Grated Parmesan is optional
1 lb pasta - I like gemilli, but penne works well too
Bring large pot of water to boil and add 2 T salt. Add pasta and cook till almost al dente. While pasta is cooking, place garlic and olive oil in a heavy 6 quart pan, over low heat, and toast garlic very gently. Raise heat and add red pepper flakes and shallots and cook a minute or two. Add tomatoes and cook for 3 minutes, season with salt and pepper. When pasta almost al dente, drain, reserving 1 c cooking liquid. Add pasta to pan with tomatoes and cook until al dente. Fold in basil, lemon juice and mozzarella. Serve immediately. Season with fresh ground pepper. Add Parmesan if you like.
