Tuesday, July 21, 2009

Pasta with Sundried Tomatoes

This Barefoot Bloggers recipe was one that I kept pushing off until later, and now I can't figure out why! I used this recipe as a vehicle to add a few things that I had in my fridge and from my garden. Since my new roommate (my younger brother) refuses to eat any meal that does not include something that once mooed, oinked, clucked or barked (just kidding on that last one!), I added some large pepperoni chunks which were a perfect addition. I also added sauteed summer squash because I have a bumper crop in my little garden. Thanks to Cat of Delta Whiskey for choosing this great recipe, I'll definitely be making it again.

Pasta with Sundried Tomatoes


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.

Source: Ina Garten Barefoot Contessa Family Style, page 58

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