Ingredients
- 500 g dried pasta such as fusilli, penne, or rotini (I used torchiette)
- 125 g good-quality sun-dried tomatoes in oil, drained
- 1/2 teaspoon tomato paste
- 1-2 cloves garlic, minced
- 1 teaspoon capers (in brine), drained
- 80 ml extra-virgin olive oil
- sea salt and freshly ground pepper, to taste
- 30 g freshly grated parmesan, plus more to garnish
- 220 g mini roma or cherry tomatoes, halved
- 125 g fresh buffalo mozzarella, chopped
- handful of fresh basil leaves, 10-15 leaves, chopped
- 2-3 handfuls baby arugula
- lightly toasted pine nuts, to garnish (optional)
Instructions
- Fill a large pot with cold water and a pinch of salt. Bring to a boil over high heat and add pasta, stirring occasionally to prevent the pasta from sticking. Cook according to packet instructions, until al dente. Drain and reserve 1/4 cup (60 mL) pasta water. Run under cold water and drain again.
- For the dressing, add the sun-dried tomatoes, tomato paste, garlic, capers, and olive oil to a food processor (or use immersion blender) and puree until it reaches a thick pesto-like consistency (it doesn’t have to be super smooth, as a bit of texture is good). Stir in the reserved pasta water and season will salt and pepper, to taste.
- Transfer the pasta to a large serving bowl. Add the sun-dried tomato mixture and toss until well-combined. Add the parmesan and toss again.
- Add the cherry tomatoes, mozzarella, basil, and arugula to the bowl with the pasta. Toss to combine. Garnish with pine nuts (if using) and serve. Enjoy!
Nutrition
Notes
I recommend buying good quality oil-packed sun-dried tomatoes. I usually buy mine at a delicatessen nearby or in the antipasti section of my local organic supermarket — every place prepares them a little different (marinated in herbs, garlic, etc.) so choose ones you already know you like. If you prefer the jarred in oil ones, feel free to use those.