Food Network Fool

About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Friday, February 5, 2010

PASTA WITH SUN-DRIED TOMATOES (from Ina Garten's 'Barefoot Contessa Family Style')

Serves 6 to 8

This is a salad that people always want the recipe for when we make it.  It has all my favorite things.  How can you go wrong with sun-dried tomatoes, kalamata olives, garlic, and pasta?!

1/2 pound fusilli (spirals) pasta
Kosher salt
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced (regular mozzarella works fine, too)
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 cheese
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water. 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, 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.

This salad sits well, so you can make it early in the day Add the Parmesan and basil just before serving.

No comments:

Post a Comment