Pasta With Sun-dried Tomatoes
Serves 6 to 8
From Ina Garten's 'Barefoot Contessa Family Style'. I get requests for this recipe EVERY time I make it. It has all my favorite things. How can you go wrong with sun-dried tomatoes, kalamata olives, garlic, and pasta?!
1/2 pound fusilli (spirals) pasta
Kosher salt
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced (regular mozzarella works fine, too)
6 sun-dried tomatoes in oil, drained and chopped
FOR THE DRESSING
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 cup packed basil leaves, julienned
Cook the pasta in a large pot of boiling salted water. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil, and toss well.
This salad sits well, so you can make it early in the day Add the Parmesan and basil just before serving.