Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chilled pasta with crunchy potato and tomatoes. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chilled Pasta with Crunchy Potato and Tomatoes is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Chilled Pasta with Crunchy Potato and Tomatoes is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have chilled pasta with crunchy potato and tomatoes using 30 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Chilled Pasta with Crunchy Potato and Tomatoes:
- Make ready Crunchy potatoes
- Get 1 large Potato
- Prepare 1 Soup stock cube
- Get 400 ml Water
- Prepare Tomato sauce
- Get 2 Tomatoes
- Prepare 1/2 Onion
- Take 1 clove Garlic
- Prepare 50 ml Olive oil
- Take 50 ml White wine
- Make ready 1 Soup stock cube
- Take 1/2 tsp Black pepper (coarsely ground)
- Get 1 pinch Salt
- Make ready The tuna-mayonnaise-curry mix
- Prepare 1 can Canned tuna
- Get 2 tbsp Curry powder
- Take 1 tbsp Heavy cream
- Make ready 80 grams Mayonnaise
- Make ready 1/2 Onion
- Get 80 ml Olive oil
- Get 1 clove Garlic
- Take 1 pinch Salt and pepper
- Take Pasta
- Get 200 to 240 grams Pasta (thin long type)
- Take 1500 ml Water
- Prepare 20 grams Salt
- Take Toppings
- Take 1 Tomato
- Make ready 1 Cucumber
- Take 4 to 6 small leaves Basil leaves (garnish)
Instructions to make Chilled Pasta with Crunchy Potato and Tomatoes:
- 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.
- 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.
- Make the tomato sauce: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
- Cut the tomato into small dice and add to the pan, and sauté quickly. Add the white wine, and simmer briefly.
- Add the cooking liquid from the potato to the pan. Add another soup stock cube, and simmer for 5 to 10 minutes.
- Season with black pepper and salt to finish. Transfer the tomato sauce to another container, and chill it in the refrigerator.
- Make the tuna-mayo-curry mix: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
- Add the curry powder and sauté quickly to make the curry roux. Transfer to another container and chill in the refrigerator.
- Add the drained canned tuna and a generous amount of olive oil to the cooled curry roux, and mix to combine.
- Add the fresh cream and mayonnaise, and mix some more. Season with salt and pepper to finish. Chill in the refrigerator.
- 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.
- 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.
- Serve: Put the pasta on the plates. Place the tuna-mayo-curry on top, and add the diced tomatoes.
- Arrange the crispy potato and cucumber around this. Ladle on the chilled tomato sauce and serve.
- Other topping ideas: corn kernels, salami, cured ham, marinated salmon, boiled and cooled vegetables, etc.
- Instead of plain curry powder, I recommend using curry roux in granulated form.
So that is going to wrap this up for this special food chilled pasta with crunchy potato and tomatoes recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!