For Your Tasting Pleasure

I'm no Barefoot Contessa, but I love her recipes and pine to be her neighbor.  Have you seen her herb garden?!  And she, according to her show, is always inviting people over to partake of her culinary splendor.  Neighbors, friends, and such.  I'd love to sit at her table and laugh at her sauteed tales and Jeffrey's intellectual stories.  Yes, I'd love to be her neighbor and occasionally "drop in" to borrow a cup of sugar right around lunch time...

I've been needing to add to my arsenal of recipes lately.  I have many tried and trues but after almost 16 years of marriage,  I feel like I am fixing a lot of the same things over and over again.  

My source?  www.foodnetwork.com.  I love the Food Network.  It fills most of my TV viewing time.  Alton Brown is a crack up.  Paula Deen - I'd love a bosomy hug from her.  Guy Fieri makes me want to jump in a convertible and hit the road in search of hidden restaurant gems.  I could definitely hang with Rachel Ray (the perky one), Bobby Flay (the cocky one), and Giada De Laurentiis (the pretty one).  Oh, and that lovable, orange croc wearin' good guy, Mario Batali!

But Ina Garten.  She may be my favorite.  A lady who is laid back, crafty in the kitchen, and always making favorites for her Jeffrey.  She's not afraid to proudly display years of gourmet genius...sporting it generously around her waist.  She makes everything sound good, look even better, and simplifies it enough that her fans can attempt it in their own homes.  I love her.  

Try this recipe.  It's from Ina.  You must follow the recipe exactly.  Don't skip the unusual ingredients you may not have in your cupboards or refrigerator.  Plan ahead.  Get all the ingredients.  Yes, the basil needs to be fresh.  Yes, you NEED the kalamata olives.  The recipe needs their robust flavor.  And definitely get the capers.  

This recipe will smack you in the face with flavor.  My kids loved this.  I doubled it for our family of 6.  Please try it!

Pasta with Sun-Dried Tomatoes

1/2 pound spiral pasta

Kosher salt

Olive oil

1 pound ripe tomatoes, medium-diced

3/4 cup kalamata olives, pitted and diced

1 pound mozzarella, medium diced (it calls for fresh mozzarella)

6 sun-dried tomatoes in oil, drained and chopped

For the dressing:

5 sun-dried tomatoes in oil, drained

2 Tbsp. red wine vinegar

6 Tbsp. olive oil

1 garlic clove, smashed

1 tsp. capers, drained

2 tsp. kosher salt

3/4 tsp. freshly ground black pepper

1 c. freshly grated Parmesan

1 c. packed basil leaves, julienned

Cook pasta in large pot of boiling salted water with a splash of olive oil to keep it from sticking. 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 Parmesan and basil, and toss well.