Food Network: Pasta with Sun-Dried Tomatoes

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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

Instructions
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.