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1. Pasta with Sun-Dried Tomatoes

2. Pumpkin Banana Mousse Tart

3. Blueberry Coffee Cake Muffins

Book Description

Ina Garten, who shared her gift for casual entertaining in the bestselling Barefoot Contessa Cookbook and Barefoot Contessa Parties!, is back with her most enticing recipes yet—a collection of her favorite dishes for everyday cooking. In Barefoot Contessa Family Style, Ina explains that sharing our lives and tables with those we love is too essential to be saved just for special occasions—and it’s easy to do if you know how to cook irresistible meals with a minimum of fuss. For

... (more)

Barefoot Contessa Family Style: Easy Ideas and Recipes That Make Everyone Feel Like Family

Authors: Ina Garten

Date: October 2002

ISBN: 060961066X

Publisher: Clarkson Potter

Hardcover

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I've been making this pasta for as long as I can remember. I think the original recipe came from my dear friend Brent Newsom, but we might have made some changes along the way. In any case, it's always one of the most popular summer salads at Barefoot Contessa.

Serves 6 to 8

• 1/2 pound fusilli (spirals) pasta

• Kosher salt

• Olive oil

• 1 pound ripe tomatoes, medium-diced

• 3/4 cup good black olives, such as kalamata, 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 tablespoons red wine vinegar

• 6 tablespoons good olive oil

• 1 garlic clove, diced

• 1 teaspoon capers, drained

• 2 teaspoons kosher salt

• 3/4 teaspoon freshly ground black pepper

• 1 cup freshly grated Parmesan cheese

• 1 cup packed basil leaves, julienned

1. 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.

2. For the dressing: combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.

3. Pour the dressing over the pasta, sprinkle with the Parmesan cheese and basil, and toss well.

This salad sits well, so you can make it early in the day. Add the Parmesan and basil just before serving.

More From This Book:

1. Pasta with Sun-Dried Tomatoes

2. Pumpkin Banana Mousse Tart

3. Blueberry Coffee Cake Muffins

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