This dish is one of my all time favorites. It’s so simple, but so full of flavor. I would recommend pairing this one with a side of vegetables or a big side salad because besides the tomatoes (which are technically a fruit!) it’s pretty lacking in the vegetable department. The recipe originally comes from the Barefoot Contessa, but I had to modify it quite a bit…the original recipe calls for 1 lb of cheese!
Sun-Dried Tomato Pasta– slightly adapted from Ina Garten
1/2 pound whole wheat fusilli pasta
1/3 lb part-skim mozzarella cheese, cubed
10-15 olives, diced (I used black but feel free to use green or kalamata if you prefer them)
3 medium tomatoes, diced
6 sun-dried tomatoes (packed in oil), drained, rinsed and diced
1/3 cup Parmesan cheese, grated
1 cup packed basil leaves, sliced (I used about 1 tbsp. dried basil instead)
2 tbsp. red wine vinegar
6 tbsp. extra virgin olive oil
1 garlic clove, crushed
5 sun-dried tomatoes (packed in oil), drained, rinsed and diced
dash of salt & pepper
1 tsp. capers (I omitted this)
Cook the pasta in a large pot of boiling water with a splash of oil to keep it from sticking together. Boil 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. Serve cold.