Chilled Pasta with Crunchy Potato and Tomatoes
Chilled Pasta with Crunchy Potato and Tomatoes

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, chilled pasta with crunchy potato and tomatoes. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chilled Pasta with Crunchy Potato and Tomatoes is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Chilled Pasta with Crunchy Potato and Tomatoes is something which I have loved my entire life.

Pasta with chilli, bacon and tomato sauce. Cheap, easy and quick, this is a proper store cupboard staple and the kind of thing perfect for a midweek meal. Buy jarred or canned anchovies, capers and. Shrimp Pasta with Roasted Tomato and Chili sauce.

To begin with this recipe, we must prepare a few ingredients. You can have chilled pasta with crunchy potato and tomatoes using 30 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Chilled Pasta with Crunchy Potato and Tomatoes:
  1. Make ready Crunchy potatoes
  2. Get 1 large Potato
  3. Take 1 Soup stock cube
  4. Take 400 ml Water
  5. Get Tomato sauce
  6. Make ready 2 Tomatoes
  7. Take 1/2 Onion
  8. Get 1 clove Garlic
  9. Make ready 50 ml Olive oil
  10. Prepare 50 ml White wine
  11. Take 1 Soup stock cube
  12. Prepare 1/2 tsp Black pepper (coarsely ground)
  13. Make ready 1 pinch Salt
  14. Get The tuna-mayonnaise-curry mix
  15. Take 1 can Canned tuna
  16. Make ready 2 tbsp Curry powder
  17. Prepare 1 tbsp Heavy cream
  18. Prepare 80 grams Mayonnaise
  19. Prepare 1/2 Onion
  20. Take 80 ml Olive oil
  21. Take 1 clove Garlic
  22. Make ready 1 pinch Salt and pepper
  23. Take Pasta
  24. Make ready 200 to 240 grams Pasta (thin long type)
  25. Get 1500 ml Water
  26. Prepare 20 grams Salt
  27. Prepare Toppings
  28. Take 1 Tomato
  29. Make ready 1 Cucumber
  30. Make ready 4 to 6 small leaves Basil leaves (garnish)

Pasta is best when chilled for a few hours before serving. *Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein. I eventually came to my senses and decided to include pasta in the mix, and threw in tomatoes, zucchini, and—the best part—lots of feta cheese. While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Steps to make Chilled Pasta with Crunchy Potato and Tomatoes:
  1. Make the crunchy potato: Bring 400 ml of water to a boil and dissolve the soup stock cube in it. Julienne the potato and add it to the hot water and boil for 1 minute. Turn the heat off and leave the pan for about 5 minutes.
  2. Drain the potatoes into a colander, reserving the cooking liquid. Leave to cool down, then chill in the refrigerator. (Note: Don't rinse the potato.) The cooking liquid will be used in the tomato sauce.
  3. Make the tomato sauce: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
  4. Cut the tomato into small dice and add to the pan, and sauté quickly. Add the white wine, and simmer briefly.
  5. Add the cooking liquid from the potato to the pan. Add another soup stock cube, and simmer for 5 to 10 minutes.
  6. Season with black pepper and salt to finish. Transfer the tomato sauce to another container, and chill it in the refrigerator.
  7. Make the tuna-mayo-curry mix: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
  8. Add the curry powder and sauté quickly to make the curry roux. Transfer to another container and chill in the refrigerator.
  9. Add the drained canned tuna and a generous amount of olive oil to the cooled curry roux, and mix to combine.
  10. Add the fresh cream and mayonnaise, and mix some more. Season with salt and pepper to finish. Chill in the refrigerator.
  11. Cook the pasta (refer to the instructions on the packet). Drain and cool down the pasta in cold water. Sprinkle with olive oil and mix.
  12. The toppings: Julienne the cucumber and put into a bowl of ice cold water to crisp it up. Drain. Dice the tomatoes. The basil leaves are used as decoration, so cut or leave whole as you prefer.
  13. Serve: Put the pasta on the plates. Place the tuna-mayo-curry on top, and add the diced tomatoes.
  14. Arrange the crispy potato and cucumber around this. Ladle on the chilled tomato sauce and serve.
  15. Other topping ideas: corn kernels, salami, cured ham, marinated salmon, boiled and cooled vegetables, etc.
  16. Instead of plain curry powder, I recommend using curry roux in granulated form.

While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately. Put the toasted ciabatta in a serving bowl with tomatoes, cucumber, olives and feta. What could be easier than pasta for dinner? Cooking the pasta right in the sauce, saving time and cleanup and infusing the noodles with m.

So that’s going to wrap it up with this exceptional food chilled pasta with crunchy potato and tomatoes recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!