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Barefoot Contessa Pasta With Sun-Dried Tomatoes - Ina Garten

5.0(12)

Wonderful dish for the summer and your fresh tomatoes. This recipe serves 12, so you may want to cut in half for smaller servings. Please note: this is an adopted recipe and I have just made it myself. Findings: I used different pasta since it's what I had to hand, and this made quite a large serving bowl filled to the top, and fusilli would have been easier to mix so it's the better choice. Taste? (dreamy look coming over me) awesome... if you love sundried tomatoes you gonna Looooove this ! I doubled the dressing,(more garlic is good) but left the capers to be added at the end by those who like them.. the bowl with the dressing would probably have been licked clean if only the others would have left one of us at the table alone LOL ! the dressing and the pasta compliment each other perfectly. We totally adored this recipe, I hope that you do too :) ZWT REGION: Italy.

by kiwidutch·published 2006-06-21

Open original recipe

Lunch/Snacks

Servings

12 serving(s)

Total time

30 min

prep 10 min

Calories / serving

369 kcal

Ingredients (16)

serves

1 lb fusilli (spiral)
kosher saltsalt
olive oilolive-oil
1 lb ripe tomatoes, cut in medium dicetomato
1/4 cup good black olives, such as Kalamata, pitted and dicedblack-olives
1 lb fresh mozzarella cheese, cut in medium dicemozzarella
6 sun-dried tomatoes packed in oil, drained and choppedoil
1 cup freshly grated parmesan cheeseparmesan
1 cup packed basil leaves, cut in julienne
5 sun-dried tomatoes packed in oil, drainedoil
2 tablespoons red wine vinegarred-wine-vinegar
6 tablespoons olive oilolive-oil
1 -2 garlic clove, dicedgarlic
1 teaspoon caperscapers
2 teaspoons kosher saltsalt
3/4 teaspoon fresh ground black pepperpepper

Instructions (4 steps)

01Cook 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.