Pasta with Sun-Dried tomatoes

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1/2 pound - fusilli pasta.
  • Olive oil.
  • 1 pound - ripe tomatoes, medium-diced.
  • 3/4 cup - black olives, 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 tbsps - red wine vinegar.
  • 6 tbsps - good olive oil.
  • 1- garlic clove, diced.
  • 1 tsp - capers, drained.
  • 2 tsp - kosher salt.
  • 3/4 tsp - freshly ground black pepper.
  • 1 cup - freshly grated parmesan.
  • 1 cup - packed basil leaves, julienned.

How to Make Pasta with Sun-Dried tomatoes

  • Boil the pasta in a large pot with salt and a splash of oil to keep it from sticking together.
  • Boil for 12 mins, or according to the directions on the package.
  • Drain well and allow it 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.