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We hope you got benefit from reading it, now let’s go back to chilled pasta with crunchy potato and tomatoes recipe. You can have chilled pasta with crunchy potato and tomatoes using 30 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to prepare Chilled Pasta with Crunchy Potato and Tomatoes:
- Use Crunchy potatoes
- Use 1 large Potato
- Take 1 Soup stock cube
- Provide 400 ml Water
- Use Tomato sauce
- Prepare 2 Tomatoes
- Prepare 1/2 Onion
- Get 1 clove Garlic
- You need 50 ml Olive oil
- You need 50 ml White wine
- Provide 1 Soup stock cube
- Provide 1/2 tsp Black pepper (coarsely ground)
- You need 1 pinch Salt
- Get The tuna-mayonnaise-curry mix
- Use 1 can Canned tuna
- Take 2 tbsp Curry powder
- Take 1 tbsp Heavy cream
- Get 80 grams Mayonnaise
- Prepare 1/2 Onion
- You need 80 ml Olive oil
- You need 1 clove Garlic
- Provide 1 pinch Salt and pepper
- Provide Pasta
- Prepare 200 to 240 grams Pasta (thin long type)
- Use 1500 ml Water
- Use 20 grams Salt
- You need Toppings
- You need 1 Tomato
- Provide 1 Cucumber
- Prepare 4 to 6 small leaves Basil leaves (garnish)
Steps 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.
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