October 8, 2012

Sun-Dried Tomato Pasta

This healthy pasta dish has an amazing sun-dried tomato flavor. Dishes like this are why I love Mediterranean food - simple, healthy and flavorful. Enjoy!

1/2 pound whole wheat fusilli (spirals) pasta
Kosher salt
1 pint cherry tomatoes, cut in half
3/4 cup kalamata olives, pitted and diced
6 sun-dried tomatoes in oil, drained and chopped

5 sun-dried tomatoes in oil, drained
2 TBS red wine vinegar
4 TBS good olive oil
1 garlic clove, diced
1 TBS capers, drained
1 tsp kosher salt
3/4 tsp freshly ground black pepper
1 cup freshly grated Parmesan (optional)
1 cup packed basil leaves, julienned

Cook the pasta in a large pot of boiling salted water according to the package directions. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in the bowl of a food processor and process until almost smooth. Pour the dressing over the pasta, sprinkle with the Parmesan (if using) and basil, and toss well. Best served chilled (this also allowing the flavors to meld for a few hours). 

Yield: 6 servings

Adapted from:

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