Rotini With Sun Dried Tomatoes Basil Recipes
PASTA WITH SUN-DRIED TOMATOES
Steps:
- 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.
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- If you need to grate your Parmesan, do that first, using your food processor or blender, if desired. Measure out 1 1/2 cups and set it aside.
- Fill a large pasta pot just over halfway with water, add about a teaspoon of salt, and put it on the stove over high heat, covered.
- In a food processor or blender, add your drained sun-dried tomatoes, garlic, vinegar, salt and pepper. Pulse a bit to break up the tomatoes. Drizzle in the olive oil as you pulse to combine everything. It's best to wait to adjust the seasonings until after the dressing is stirred into the pasta salad, since the cheese and olives will be salty.
- When your water boils, add your pasta to the pot and give it a stir. Cook uncovered, until al dente, stirring occasionally to prevent sticking. (Check it for doneness three minutes before the al dente time listed on the package.)
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