Boil the pasta until it is al dente, ensuring it is fully cooked but still firm to the bite. Save about 1/4 cup of the pasta cooking water and drain the rest.

Prepare the tomatoes by placing them in a large bowl. Use a knife to cut a shallow X on the bottom of each tomato. Pour boiling water over them, let sit for a minute, drain, peel, and cut into 1/2 inch cubes.

Slice the garlic thinly after peeling.

Heat the olive oil and butter in a large pan. Add the garlic and sauté over medium heat for around one minute.

Introduce the chopped tomatoes with their juices, the reserved pasta water, lemon juice, and lemon zest into the pan. Cook for a few minutes until the tomatoes become saucy but remain chunky.

Take the pan off the heat. Add the cooked pasta, tear the mozzarella into small pieces, and mix in the basil leaves. Combine well and season with salt and pepper to your liking.

Enjoy your delicious Pasta Caprese!