Sunday, July 26, 2009

Pasta with Sun-Dried Tomatoes

This is late. I changed the time so it would show up in the right category. I got this recipe from a neighbor who found it on Its a Barefoot Contessa recipe (click here for the original)

1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
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
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. 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 and basil, and toss well.

Don't skimp on the ingredients. They're a little more expensive, but they really make the salad. For example, I made this once with just plain old mozzarella, not good. Get the good stuff. I'm not a big pasta fan, but when I tried this I loved it! I had to have the recipe. My husband loves this (probably because I finally made something with pasta). I don't make it often because of the price tag, but when I've taken it places, it gets eaten up. You will like it!

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