The Barefoot Contessa’s Pasta with Sundried Tomatoes
½ pound conchiglie, orecchiette, or fusilli
Kosher salt
Olive oil
1 pound ripe tomatoes, medium diced
¾ cup good black olives, such as kalamata, pitted and diced
1 pound fresh mozzarella, medium diced
6 sundried tomatoes in oil, drained and chopped
For the dressing:
5 sundried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, chopped
1 teaspoon capers, drained
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 cup freshly grated parmesan cheese
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 slightly. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sundried tomatoes.
For the dressing, combine the sundried 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 cheese and basil, and toss well.