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Ingredients
  • ¼ cup extra-virgin olive oil
  • 2 to 4 teaspoons fresh lemon juice (see note above)
  • 1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)
  • 1 small shallot, minced fine (about 2 tablespoons)
  • Salt and ground black pepper
  • 1 ½ pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
  • 12 ounces fresh mozzarella cheese, cut into ½-inch cubes (see note above)
  • 1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
  • ¼ cup chopped fresh basil
  • 1 teaspoon sugar (see note above)
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