Saccottini with Sun-Dried Tomatoes
1/2 pound Saccottini ( I used cheese-pesto saccottini but you can use any kind)
1 pound cherry tomatoes, sliced
3/4 cup good black olives, such as kalamata, pitted and diced
5 sun-dried tomatoes in oil, drained and chopped
1/2 cup Parmesan cheese, grated
1/2 cup basil leaves, julienned
For the dressing:
5 sun-dried tomatoes in oil, drained
4 tablespoons good olive oil
3 garlic clove, diced
1 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 tsp sugar
1/2 cup Parmesan cheese
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 6 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, olive oil, garlic,sugar, Parmesan cheese , salt, and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the little more Parmesan and basil, and toss well.