I've moved! Follow me over to The Balanced Baker.



Wednesday, July 29, 2009

BB: Pasta with sundried tomatoes

I'm a little (ok, a lot) late on my Barefoot Bloggers recipes this week, but here was the first recipe from July: Pasta with sundried tomatoes. At first I thought it was a warm pasta dish, but as I read on, I realized it was more of a pasta salad - and a delicious sounding one! I finally got around to making it and I am so glad I did. Ina does not disappoint with this recipe! I loved the other pasta salad we've done - pesto, pasta, and peas, and this recipe with be another great alternative in my recipe book to the traditional pasta salads.


I found it to be plenty salty as written between the kalamatas and capers, so next time I will cut down the amount of salt in the dressing. Also, I only used 8 ounces of mozarella - there was still plenty to go around!

Pasta with sundried tomatoes
Source: Barefoot Contessa Family Style on page 58
Chosen by Cat of Delta Whiskey

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 (I used about 8 oz)
* 6 sun-dried tomatoes in oil, drained and chopped (I used dried, reconstituted)

For the dressing:

* 5 sun-dried tomatoes in oil, drained (I used dried, reconstituted)
* 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.

4 comments:

Cate said...

I've been craving non-Asian food lately and this looks absolutely perfect. Beautiful picture, too!

Katie said...

Okay, no lie, I was JUST at the store thinking that I really wanted sun dried tomatoes and pasta but couldn't put it together. This is fabulous!!

h2babe said...

I also thought that it was a hot dish at first, and was pleasantly surprised to find out that it was a cold pasta salad. We really enjoyed this as well at our house. We're thinking to make it again next week.

madebymel said...

I really enjoyed this one. I left out the capers and olives and it was still very flavorful. Next time I am going to decreased to amount of mozzarella as well.