Appears in Cook's Illustrated July/August 2007, America's Test Kitchen TV
This summer dish combines ripe tomatoes, fresh mozzarella, and fragrant basil with hot pasta. Preventing the cheese from turning into bubble gum presented a gooey problem.
The problem with most of the pasta caprese recipes we tried was that the cheese clumped into an intractable softball-size wad in the bottom of the pasta bowl. We found the solution to this problem in the freezer. Dicing supermarket cheese a...