This is a great summer pasta! Tomatoes, mozzarella, and basil are some of my favorite flavors, and this dish combines them in perfect balance. Ina has a knack for great pasta dishes, so I knew I would love this one. I served it as our main dish, but it would be a great side as well.
I cut this recipe in half except for the pasta because I wanted to stretch the ingredients; however, I think Ina had it right, so I've posted the original. I also left out the olives because Bob hates them. I had intended to add them to my plate but forgot. This is especially great if you have a ton of fresh basil in your garden like I do - the leaves are gigantic! :)
Pasta with Sun-dried Tomatoes
1/2 pound fusilli (spirals) pasta, or pasta of choice (I used angel hair)
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (optional)
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 good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed basil leaves, julienned
1. 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.
2. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
3. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
4. Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
Source: Ina Garten's Barefoot Contessa Family Style via Foodnetwork.com