Ingredients for Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten
- 1 pound fusilli pasta
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/4 cup fresh sun-dried tomatoes, chopped
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup fresh mozzarella pearls or cubed
- 1 cup oil-packed sun-dried tomatoes, drained
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 1 tablespoon capers, drained (optional)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
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How to Make Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten
- Cook 1 pound of fusilli pasta in a large pot of boiling salted water with 1 tablespoon of olive oil.
- Cook for 10-12 minutes, or until al dente, according to package directions.
- Drain the pasta well and rinse with cold water to stop the cooking process. Set aside to cool slightly.
- In a large bowl, combine the cooked pasta, 1/2 cup of oil-packed sun-dried tomatoes (drained), 1/2 cup pitted Kalamata olives (halved), 1/2 cup fresh mozzarella pearls (or cubed), and 1/4 cup chopped fresh sun-dried tomatoes.
- To make the dressing, combine 1/2 cup oil-packed sun-dried tomatoes (drained), 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, 4 cloves garlic (minced), 1 tablespoon capers (drained, optional), 1 teaspoon salt, and 1/2 teaspoon black pepper in a food processor. Blend until almost smooth.
- Pour the dressing over the pasta mixture. Gently toss to combine.
- Sprinkle generously with 1/2 cup grated Parmesan cheese and 1/4 cup fresh basil leaves. Toss again to combine.
- Serve immediately and enjoy! Add extra capers on top if desired.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
10g
Fat
37g
Carbs
10g