Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten Recipe

Indulge in this vibrant and flavorful sun-dried tomato pasta recipe, inspired by the Barefoot Contessa! Perfect for a summer dinner party or a cozy weeknight meal, this dish is bursting with Mediterranean sunshine. This recipe easily serves 6-12, depending on your desired portion size. We've used fusilli pasta for optimal mixing, resulting in a rich and creamy sauce that coats every strand perfectly. The sun-dried tomatoes are the star of the show, complemented by a zesty garlic dressing, olives, mozzarella, and fresh basil. Prepare to be amazed by the incredible taste! Get ready to lick your bowl clean!

Prep Time 15 mins
Cook Time 30 mins
Calories 369 kcal
Protein 34g
Rating Be the first
Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten 197

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

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

  1. Cook 1 pound of fusilli pasta in a large pot of boiling salted water with 1 tablespoon of olive oil.
  2. Cook for 10-12 minutes, or until al dente, according to package directions.
  3. Drain the pasta well and rinse with cold water to stop the cooking process. Set aside to cool slightly.
  4. 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.
  5. 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.
  6. Pour the dressing over the pasta mixture. Gently toss to combine.
  7. Sprinkle generously with 1/2 cup grated Parmesan cheese and 1/4 cup fresh basil leaves. Toss again to combine.
  8. 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

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Lunch Main Dish Pasta Vegetables Potluck Dinner Party Dietary High Calcium High In Something Pasta Rice And Grains Tomatoes Brunch To Go

Frequently Asked Questions

How long does it take to make Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten?

Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten?

Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten has approximately 369 calories per serving, with about 34 g protein, 10 g carbohydrates and 29 g fat.

What ingredients do I need for Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten?

The key ingredients for Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten are Fusilli, Kosher Salt, Olive Oil, Tomatoes, Black Olives, Fresh Mozzarella Cheese. See the full list with measurements above.

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