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.
Pasta with Sundried Tomatoes
courtesy of Ina Garten via the Food Network
courtesy of Ina Garten via the Food Network
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
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.
I read the reviews also! I'm glad that I'm not the only one reading each comment out there, but it pays off. Good call with the capers, as the reviews say the dish was pretty salty. Yours looks wonderful, I'm glad that your friends liked it!
ReplyDeleteOpps, I forgot to say, I really love the set-up of your site, it's clean and beautiful with lovely designs on the sides!
ReplyDeleteThis looks soooooo yummy!!! Leave it to Ina to come up with such a fresh looking pasta dish. I think you're exactly right -- this would be even better with fresh local tomatoes! Another great recipe, Court! :)
ReplyDeleteYour picture is beautiful. It looks like there is a setting sun in the distance. This was definitely a keeper.
ReplyDeleteI love the colorful presentation of the pasta and sun-dried tomato bruschetta! Oh for a little taste of fresh mozzarella right now. I would surely leave the capers at the store, but maybe someday I will acquire a taste for them??? Excellent photo!
ReplyDeleteOpps, I actually didn't read the reviews on Food Network, which is unusual for me. But it worked out well for me without "too much" modification. Yes, I agree--this dish screams summer.
ReplyDeletegreat job. doubling the pasta is probably a good choice.. mine was a bit low on pasta and cheese, but that's because i only put half in. i cut the salt back rather than the olives and capers. i would recommend trying it with the capers. you don't really taste them if they are chopped fine enough, they just give it a subtle little salty brininess. i don't like olives either and i used them and didn't find them offensive.
ReplyDelete