Friday, July 10, 2009

Barefoot Bloggers - Pasta with Sun-Dried Tomatoes

I can't believe that I haven't made this before now.  Mr. B's favorite dinner is pasta tossed very simply with fresh tomatoes, basil and mozzarella with just a little olive oil and salt and pepper.

This Ina recipe takes that basic concept and kicks it up a notch (mixing my chefs).  The only problem is that I love sun-dried tomatoes and hate olives and Mr B. loves olives and hates sun-dried tomatoes!  He wasn't here when I made this, so the olives lost out.



This has a nice dressing that gets a little kick from the capers and red wine vinegar.  I might try substituting some balsamic next time.  Maybe.

I tried this when the pasta was still a little warm and I have to say that this tasted better right out of the fridge.  Cold.  So this might be a nice picnic salad.

Thanks to Delta Whiskey for this week's pick.  It was a great one.

Here's the recipe:

Pasta with Sun-Dried Tomatoes
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved


Ingredients

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


Directions

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.

2 comments:

  1. We liked it even more cold, too. Perfect for a picnic.

    ReplyDelete
  2. Wasn't this fantastic? I thought the same thing about using balsamic vinegar next time.

    ReplyDelete

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