Ingredients
- 5 garlic cloves, thinly sliced
- ½ cup extra-virgin olive oil
- 2 pounds cherry tomatoes, sliced in half
- 1 cup fresh basil, torn or sliced thinly
- 4 tablespoons capers
- 2 teaspoons finely grated lemon zest, plus more for sprinkling
- 1 tablespoon lemon juice
- ¼ teaspoon crushed red-pepper flakes
- 1 teaspoon italian seasoning
- Course salt & freshly ground pepper
- 1 pound pasta cooked al dente, can use spirals, rotini or fettucine (rice pasta for gluten free)
- 8 ounces mozzarella bocconcini balls, sliced in half
Instructions
In a small saucepan, cook garlic in oil over medium heat until golden, about 10 minutes. Let cool.
Combine tomatoes, ½ cup basil, capers, lemon zest, red-pepper flakes, italian seasoning and 1 teaspoon salt in a large bowl. Pour garlic oil over tomato mixture, marinate for about 30 minutes, tossing occasionally.
Cook pasta, drain and add to bowl with tomato mixture, bocconcini balls and lemon juice and toss gently. Top with remaining ½ cup basil and additional lemon zest and salt and pepper to taste. Serve warm or at room temperature.
This would also be a great salad with cooked shrimp or chicken too for a complete meal.
Source: adapted from Martha Stewart Living magazine and Foodiecrush
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