This weeks selection for the Barefoot Bl0ggers came from Cat over at Delta Whiskey. We took this dish over to our friends Timm and Faith, and one of the comments that came from that noshing was, "This is Summer!" Our sentiments exactly. A couple of modifications we made: We could not find sundried tomatoes at the local grocery store so we substituted a jar of sundried tomato bruschetta and we found it worked like a charm. After perusing the reviews at the Food Network we decided to cut back on the oil, double the pasta, and due to our personal tastes we nixed the kalamata olives and the capers. Verdict: we will be making this again during the height of the tomato harvest. The tartness of the vinegar, the acidity of the tomato, and the creaminess of the fresh mozzarella was an unbelievable combination of tastes and textures. A big thank you goes out to Cat for choosing this simple, fresh summer dish.
courtesy of Ina Garten via the Food Network
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, juliennednocoupons
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.