It is Barefoot Blogger Thursday once again. The Barefoot Bloggers are a group who blog about Ina Garten recipes on the the second and fourth Thursdays of the month. Each member takes a turn selecting a recipe and then everyone in the group makes the same dish and comments on it. I have been watching The Next Food Network Star and recently all of the contestants went to Ina’s beautiful barn in the Hamptons as part of their competition and I got to thinking. Gee, we work hard staying true to all things Ina. You would think that she would invite us to the barn for a luncheon. I’m sure we would even agree to fix the food and clean the kitchen. What do you think? Don’t you think we deserve it?
This week’s recipe was chosen by Cat of Delta Whiskey. She is a proud Air Force wife and can kick some booty. She can also cook some good pasta. Visit her blog to see what she did with this wonderful recipe. And wonderful it is. Pasta with sun-dried tomatoes has now become my favorite pasta salad. The combination of fresh and sun-dried tomatoes, chunks of mozzarella, olives, basil, and Parmesan cheese just sing with flavor and the whole salad is very refreshing on a hot summer evening. Ina Garten nailed it again. Now if only we could eat this in the Hamptons.
PASTA WITH SUN-DRIED TOMATOES
1/2 pound fusilli (spirals) pasta
1 pound ripe tomatoes, medium-diced
1/4 cup good black olives, such as kalamata, pitted and diced
1 lb. 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
t teaspoon caper, drained
2 teaspoons kosher salt ( I used less)
1/4 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. Place the pasta n 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 cheese and basil, and toss well.