barefoot bloggers ~ pasta w/sun-dried tomatoes

This weeks Barefoot Bloggers recipe was chosen by Delta Whiskey. Pasta with Sun-Dried Tomatoes can be found on pg. 58 of the Barefoot Contessa Family Style Cookbook, one of my absolute favorite cookbooks.

It has a Mediterranean feel to it with the olives, garlic and capers while remaining fairly light.The tomato flavor is powerful and makes me think of what it would be like to eat al fresco at a small cafe in Italy or Greece. I used wheat pasta for a healthier punch and added pieces of roasted chicken to make it a complete meal. The dressing was complex and wonderfully rich. I will make that again to prop up a plate of simple summer greens. Give this one a whirl. Ina hits a home run once again!

Bon Appetite!


Pasta with Sun-Dried Tomatoes
recipe by Ina Garten

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

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.