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Pasta with Sun-Dried Tomatoes
Category : Noodles, Italian, Vegetables
Servings : 6
Time Taken : 15-30 mins
Rating :
Method
- 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.
Ingredients:
1/2 pound - fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound - ripe tomatoes, medium-diced
3/4 cup - black olives, such as kalamata, pitted and diced
1 pound - fresh mozzarella, medium-diced
6 - sun-dried tomatoes in oil, drained and chopped
1/2 pound - fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound - ripe tomatoes, medium-diced
3/4 cup - 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 tbsp - red wine vinegar
6 tbsp - good olive oil
1 - garlic clove, diced
1 tsp - capers, drained
2 tsp - kosher salt
3/4 tsp - freshly ground black pepper
1 cup - freshly grated Parmesan
1 cup - packed basil leaves, julienned
RECIPES BY TANIA BHATTACHARJEE
