I love pasta. It doesn’t matter the type or the preparation, I’ll eat it until I burst from too much semolina.
Summertime and macaroni are often difficult to put together. I don’t know about you but I don’t like to eat anything too heavy when it’s hot out – though this doesn’t explain my summer weight gain – must be the booze.
In any case I came across a recipe for Pasta with Sun-Dried Tomatoes, courtesy of Ina Garten, aka The Barefoot Contessa, and made it for lunch on Sunday afternoon. I substituted a few things because another visit to Shop Rite wasn’t in my plan for the day. I hope you enjoy this tasty creation.
1/2 pound fusilli (spirals) pasta – I used pipette
Kosher or sea salt
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced – I used a can of black 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 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher or sea salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan or Romano
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.
Recipe courtesy of Ina Garten & The Food Network. Link above.
Original photo by CultureChoc2010.
© 2010 J. H-M and CultureChoc2010.