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Ingredients
  • 1 package (16 ounces) penne pasta
  • 3 large heirloom tomatoes (about 2 pounds), seeded and chopped
  • ¾ pound fresh mozzarella cheese, cut into ½-inch pieces
  • ½ cup loosely packed basil leaves, chopped
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ½ teaspoon grated lemon zest
  • ¼ teaspoon pepper
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