pasta with sundried tomatoes
8 servings
Omit pasta to use as toppings for four 12-inch pizzas.
1 poundcavatappi pasta
kosher salt
[DRESSING]
10sundried tomatoes in oil, drained
¼ cupred wine vinegar
¾ cupextra virgin olive oil
2 clovesgarlic
2 teaspoonscapers, drained
4 teaspoonskosher salt
1½ teaspoonsground black pepper
[TO FINISH]
2 poundstomatoes, medium-diced
1½ cupsoil-cured black olives, pitted and diced
2 poundsfresh mozzarella, medium-diced
12sundried tomatoes in oil, drained and chopped
2 cupsgrated Parmesan cheese
2 cupspacked basil leaves, julienned
  1. Cook pasta in salted water until al dente.
  2. Combine dressing ingredients in food processor. Toss with hot pasta.
  3. Add remaining ingredients and toss well.
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