Pasta with Sun-Dried Tomatoes

In honor of the lovely Ina Garten, whom I will be meeting at her book signing later today, I thought it only appropriate to feature one of her delectable recipes! If you are looking for a wonderful and easy to follow cookbook, any of the Barefoot Contessa series will work wonders.

Pasta with Sun-Dried Tomatoes
Barefoot Contessa Family Style

• 1/2 pound fusilli pasta
• Salt
• Olive Oil
• 1 pound ripe tomatoes, medium diced
• 3/4 cup good black olives, pitted and diced (*I left these out)
• 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 olive oil
• 1 Garlic clove, diced
• 1 teaspoon Capers, drained
• 2 teaspoons Salt
• 3/4 teaspoon freshly ground Pepper

• 1 cup freshly grated Parmesan
• 1 cup packed Basil leaves, julienned

Cook the pasta in large pot of boiling salted water with a splash of olive oil. Boil for 12 minutes. Drain well and allow to cool. Place 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 cheese and basil, and toss well.