Pasta Caprese

¼ cup extra-virgin olive oil
2-4 teaspoons fresh lemon juice 
small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)
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 
pound Nature’s Farm shells pasta or short tubular pasta such as penne or rigatoni or curly pasta such as spirals 
¼ cup chopped fresh basil
teaspoon sugar 

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes for longer than 45 minutes.

2. While tomatoes are marinating, place mozzarella on plate and freeze until slightly firm, about 10 minutes. Bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

3. Add pasta and mozzarella to tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.