Pasta with Sun-Dried Tomatoes

Ingredients

• 1 cup basil leaves packed julienned
• 0.8 cup olives diced black such as kalamata, pitted and good
• 0.8 teaspoon pepper black freshly ground
• 1 teaspoon capers drained
• 1 pound mozzarella cheese fresh
• 0.5 pound fusilli pasta spirals
• 1  garlic clove diced
• 2 teaspoons kosher salt 
• 8 servings kosher salt 
• 6 tablespoons olive oil good
• 8 servings olive oil 
• 1 cup parmesan freshly grated
• 2 tablespoons red wine vinegar 
• 5  sun-dried tomatoes drained in oil
• 6  sun-dried tomatoes drained chopped in oil
• 1 pound tomatoes ripe

Equipment

• food processor
• bowl
• pot

Directions

1. Watch how to make this recipe.
2. 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.
3. Drain well and allow to cool.
4. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
5. For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
6. Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.