Saturday, June 6, 2009

Pasta with Sun-Dried Tomatoes

½ pound fusilli (spiral) pasta
Olive Oil
1 pound ripe tomatoes, medium-diced
¼ cup olives
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 Tbs. red wine vinegar
6 Tbs. good olive oil
1 garlic clove, diced
1 tsp capers, drained
2 tsp salt
¾ tsp 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 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 cheese and basil, and toss well.

*I used 2 cups grated mozarella cheese and only 1/2 cup grated parmesan and it tasted great. I just didn't want to use so much cheese!

From Ina Garten's Family Style cookbook

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