Barefoot Contessa Pasta With Sun-dried Tomatoes - Ina Garten

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 lb fusilli (spiral)
• kosher salt
• olive oil
• 1 lb ripe tomato, cut in medium dice
• 1/4 cup good black olives, such as kalamata, pitted and diced
• 1 lb fresh mozzarella cheese, cut in medium dice
• 6 sun-dried tomatoes packed in oil, drained and chopped
• 1 cup freshly grated parmesan cheese
• 1 cup packed basil leaves, cut in julienne
• 5 sun-dried tomatoes packed in oil, drained
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1 -2 garlic clove, diced
• 1 teaspoon capers
• 2 teaspoons kosher salt
• 3/4 teaspoon fresh ground black pepper

Recipe

• 1 cook pasta in large pot of boiling, salted water with splash of oil. boil 12 minutes, or according to directions on package. drain well and allow to cool.
• 2 place pasta in bowl and add tomatoes, olives, mozzarella and chopped sun-dried tomatoes.
• 3 to make dressing: combine sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in food processor until almost smooth.
• 4 pour dressing over pasta, sprinkle with parmesan and basil and toss well.