This month's first Barefoot Blogger recipe was chosen by Cat of Delta Whiskey. I was very excited when I saw her selection, as I had just seen the Pioneer Woman make a version of this and had already put it on my list of recipes to try. This dish came together really quickly. I actually made the dressing the day before, so I had even less to do when the time came to get dinner on the table.
I also stayed pretty true to the recipe, I just decreased the salt (as usual), used my own sundried tomatoes, and subbed cherry tomatoes for larger tomatoes. I also mistakenly thought I had capers, so I used 3 manzanilla olives instead. I grilled some turkey Italian sausage to complete the meal. The only change I would make next time is to double the dressing. It didn't seem scant, but I would have loved to have more!
We ate this as our main course last night, but I think it would be great as a pasta salad at a picnic or potluck as well!
Pasta with Sundried Tomatoes
adapted from Ina Garten, Barefoot Contessa, Family Style
- 1/2 pound fusilli (spirals) pasta
- Kosher salt
- Olive oil
- 1 pint cherry tomatoes, halved
- 3/4 cup good black olives, such as kalamata, pitted and diced
- 1 pound fresh mozzarella, medium-diced
- 6 sun-dried tomatoes, chopped
For the dressing:nocoupons
- 5 sun-dried tomatoes in oil, drained
- 2 tablespoons red wine vinegar
- 6 tablespoons good olive oil
- 1 garlic clove, diced
- 3-4 Manzanilla olives, coarsley chopped
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan
- 1 cup packed basil leaves, julienned
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, olives, 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.