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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.