Trevor's Recipe Collection
12 sun-dried tomatoes in oil, drained and divided
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
Kosher salt, to taste
3/4 teaspoon freshly ground black pepper
1/2 pound orecchiette or other small pasta
1/2 pound cherry tomatoes, halved
1/2 pound fresh mozzarella, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (optional)
1 cup freshly grated parmesan
1 cup packed basil leaves, julienned
12 sun-dried tomatoes in oil, drained and divided
2 tablespoons red wine vinegar
6 tablespoons olive oil
1 garlic clove, coarsely chopped
1 teaspoon capers, drained
Kosher salt, to taste
3/4 teaspoon freshly ground black pepper
1/2 pound orecchiette or other small pasta
1/2 pound cherry tomatoes, halved
1/2 pound fresh mozzarella, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced (optional)
1 cup freshly grated parmesan
1 cup packed basil leaves, julienned