Ajarn Forum - Living and Teaching In Thailand - View Single Post

tomcat · 16th August 2007, 14:23

I tried this recipe out a few weeks ago. SD loved it and I think you will, too. Farfalle is bow-tie or butterfly-shaped pasta. This is a pasta salad. However, don't refrigerate the pasta: even DeCecco has a tendency to turn chewy when cold.

TOMCAT'S FARFALLE WITH TUNA AND CAPERS (#2)

In a large salad bowl combine:

500 g cooked, cooled to room temperature, farfalle (in the collander, toss the pasta with 2 tablespoons of olive oil to prevent sticking)
425 g drained, flaked tuna (use the finest quality you can find)
250 g chopped cheese (I used mozzarella di bufala, but would recommend something stronger...maybe a (non-Danish) feta, or 200 g of a crumbled blue)
2/3 cup pitted, roughly chopped black olives (I always use kalamata, but I imagine any olives marinated in a salt brine would do.
2/3 cup capers (fry these in 2 tablespoons of olive oil until crispish...it really sharpens the flavor)
2/3 cup fresh basil, chopped
1-2 cloves minced garlic
6 spring onions, chopped

Toss everything with 1/2-2/3 cup lemon juice (depending on how tart you like your dressing) and season to taste with salt and freshly ground pepper. Add chopped strips of lemon rind to add a little more zing when this is eaten.

I've seen variations on this recipe from too many sources to list here.

16th August 2007, 14:23	#39 (permalink)
tomcat tomcat is a perfectly content pussy, thank you Senior Member Join Date: Oct 2004 Posts: 6,316 vCash: 100 Rep Power: 919	Re: Oh My Tomcat! I tried this recipe out a few weeks ago. SD loved it and I think you will, too. Farfalle is bow-tie or butterfly-shaped pasta. This is a pasta salad. However, don't refrigerate the pasta: even DeCecco has a tendency to turn chewy when cold. TOMCAT'S FARFALLE WITH TUNA AND CAPERS (#2) In a large salad bowl combine: 500 g cooked, cooled to room temperature, farfalle (in the collander, toss the pasta with 2 tablespoons of olive oil to prevent sticking) 425 g drained, flaked tuna (use the finest quality you can find) 250 g chopped cheese (I used mozzarella di bufala, but would recommend something stronger...maybe a (non-Danish) feta, or 200 g of a crumbled blue) 2/3 cup pitted, roughly chopped black olives (I always use kalamata, but I imagine any olives marinated in a salt brine would do. 2/3 cup capers (fry these in 2 tablespoons of olive oil until crispish...it really sharpens the flavor) 2/3 cup fresh basil, chopped 1-2 cloves minced garlic 6 spring onions, chopped Toss everything with 1/2-2/3 cup lemon juice (depending on how tart you like your dressing) and season to taste with salt and freshly ground pepper. Add chopped strips of lemon rind to add a little more zing when this is eaten. I've seen variations on this recipe from too many sources to list here. __________________ Majestically enthroned amid the vulgar herd.... Last edited by tomcat; 16th August 2007 at 21:42.