Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten Recipe

Ingredients for Barefoot Contessa Pasta With Sun Dried Tomatoes Ina Garten

• Fusilli
• Kosher Salt
• 1/2 cup extra virgin olive oil
• 1/2 cup oil-packed sun-dried tomatoes (drained)
• Black Olives
• Fresh Mozzarella Cheese
• Sun Dried Tomatoes Packed In Oil
• Parmesan Cheese
• Basil Leaves
• Red Wine Vinegar
• Garlic Clove
• 1 tablespoon capers (drained, optional)
• Fresh Ground Black Pepper

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.