Pasta with Sun-Dried Tomatoes. A 15-Minute Meal.

July 9, 2009
Rebecca
Main Courses, Meatless

sun-dried-tomato-pasta

The first time I ever made pasta salad, I used a packaged kit. The one with the baggie of dehydrated vegetables that look like the grit that collects under your forks and spoons in the silverware tray. Suddenly, I understood why they were so generous with the dressing.

I wish I’d known then that in the same 10 to 15 minutes it takes to boil one of those kits, I could have thrown together Ina Garten’s Pasta with Sun-Dried Tomatoes. While the pasta was boiling, I could have been at the food processor, whipping up Ina’s sun-dried tomato dressing, which gets a nice zing from the tomatoes, red wine vinegar and capers. Instead of sitting down to shells and vegetable remnants, I could have spooned out this bowl of fusilli tossed with ripe tomatoes, black olives, diced mozzarella and sun-dried tomatoes. Topped with grated Parmesan and fresh basil.

I want those 15 minutes back.

Pasta with Sun-Dried Tomatoes
Adapted from Ina Garten’s “Barefoot Contessa Family Style”
Makes 6 to 8 servings
1/2 pound fusilli (spirals) pasta
Kosher salt
Olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
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 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.
2. For the Dressing: Combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
3. Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

Comments

Erin July 9th, 2009 at 4:47 pm
I think I might have to make this tonight!
Meryl July 9th, 2009 at 4:55 pm
I know exactly what you mean! The boxed stuff is ok, but it's really such junk food. Ina's stuff is the real-deal!
Tracey July 9th, 2009 at 7:22 pm
Gorgeous photo! This looks so good, I can't wait to try it.
ingrid July 9th, 2009 at 8:15 pm
Gotta tell you while I have bought a bag or two (Bertolli) my kids always call me out on it. With such a quick & easy pasta dish like the one you've just given I have no excuse not to make it for them!
~ingrid
Leslie July 9th, 2009 at 8:38 pm
I'm making mine tonight for dinner. I hope it turns out half as well as yours did!
chocolatechic July 9th, 2009 at 4:52 pm
I want those 15 minutes back too.
Looks great.
Kimberly July 9th, 2009 at 10:54 pm
Yours looks great! We really enjoyed this recipe, as well.
Coco Bean July 10th, 2009 at 3:19 am
Yeah! It took me 15 minutes also! Great job, it looks wonderful!
Ashley July 10th, 2009 at 5:21 am
Thanks for sharing this easy and delicious pasta! It will make a great week night meal for us.
DebinHawaii July 10th, 2009 at 8:25 am
Such a low effort-big results recipe. I really liked it too!
wendy July 10th, 2009 at 6:05 pm
Looks delicious and EASY!
spike July 11th, 2009 at 5:13 pm
way better than a packaged kit! looks amazing
Summer July 11th, 2009 at 5:15 pm
I've never even heard of boxed pasta salad and your description of the veggies make me glad I haven't! I loved this too. The flavor of the dressing was fantastic. I substituted balsamic for the red wine. Yummy.
Aggie Goodman July 23rd, 2009 at 1:00 am
I remember those boxed pasta salad kits! I thought I loved them…what was I thinking??
Your pasta looks great! I just love your blog Rebecca, it makes me so hungry! Going to eat some cherries now…lol.