Sun-dried Tomato Pasta

I omitted the cheese from this recipe to make it vegan.


Ingredients:
1/2 lb. fusilli pasta (i use more)
salt
olive oil
1 lb. ripe tomatoes
3/4 cup cooked, black olives, pitted and diced (i omit these only b/c i'm not an olive lover)
6 sun-dried tomatoes packed in oil, drained and chopped

For the Dressing:
5 sun dried tomatoes in oil, drained
2 Tbsp. red wine vinegar
6 Tbps. olive oil
1 garlic clove, diced
1 tsp. capers, drained
2 tsp. salt
3/4 tsp. freshly ground black pepper
1 cup packed basil leaves

Cook the pasta in a large pot of boiling water.  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 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 smooth.

Pour the dressing over the pasta. Sprinkle with basil and toss well.  Enjoy!

Recipe courtesy of Ina Garten on the food network.