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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: Pasta Bella

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4 videos | Pasta With Sun-Dried Tomatoes (02:16)

Total:: 27 min
Prep:: 15 min
Cook:: 12 min

Yield:: 6 to 8 servings

Level:: Easy

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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

Watch how to make this recipe.

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.

Pairs well with Pinot Grigio

My Private Notes

Name: Pasta with Sun-Dried Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 6 to 8 servings
Cuisine: italian
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; 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