Pasta with Sun-Dried Tomatoes

From: Barefoot Contessa Family Stule

Yield: 6 – 8 servings

 

1/2 pound fusilli (spirals) pasta 

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced (Plum Tomatoes)

3/4 cup good black olives, such as kalamata, pitted and diced ***(I used regular olives)

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 ***(I used a little less)

6 tablespoons good olive oil ***(I used a little less)

1 garlic clove, diced

1 teaspoon capers, drained*** (I used a little more)

2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 cup freshly grated Parmesan

1 cup packed basil leaves, julienned  ***(Didn't have at the time)

 

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.