Tuesday, April 5, 2011

Pasta with Sun Dried Tomatoes

I've been trying to lose weight. Counting calories, exercising, doing everything right.  But there are times when you just want to eat whatever you want to eat.  I have been sort of stumped in the kitchen of late (thus the lack of new posts) and wanted to make something the kids liked for dinner.  I have a list of 22 things they will eat, but amazingly, not many corresponding recipes -- so I thought I'd address the issue. I have on the list "Pasta with Sun-dried Tomatoes" but couldn't find whatever recipe I made that the kids liked... so I looked on food network and Ina Garten came through with a very calorie laden (but delicious) recipe that was universally adored. (Maybe without the olives next time)


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


Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. 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 and basil, and toss well.

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