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Chilled Pasta With Crunchy Potato And Tomatoes Recipe

Chilled Pasta with Crunchy Potato and Tomatoes Recipe
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Serving : 2
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Prepare the ingredients before making Chilled Pasta with Crunchy Potato and Tomatoes in your home. Then, follow these steps below to serve Chilled Pasta with Crunchy Potato and Tomatoes for your family or friends.

Ingredients: Chilled Pasta with Crunchy Potato and Tomatoes

  • Crunchy potatoes
  • 1 large Potato
  • 1 Soup stock cube
  • 400 ml Water
  • Tomato sauce
  • 2 Tomatoes
  • 1/2 Onion
  • 1 clove Garlic
  • 50 ml Olive oil
  • 50 ml White wine
  • 1 Soup stock cube
  • 1/2 tsp Black pepper (coarsely ground)
  • 1 pinch Salt
  • The tuna-mayonnaise-curry mix
  • 1 can Canned tuna
  • 2 tbsp Curry powder
  • 1 tbsp Heavy cream
  • 80 grams Mayonnaise
  • 1/2 Onion
  • 80 ml Olive oil
  • 1 clove Garlic
  • 1 pinch Salt and pepper
  • Pasta
  • 200 to 240 grams Pasta (thin long type)
  • 1500 ml Water
  • 20 grams Salt
  • Toppings
  • 1 Tomato
  • 1 Cucumber
  • 4 to 6 small leaves Basil leaves (garnish)

How to Make Chilled Pasta with Crunchy Potato and Tomatoes

If you have prepared the ingredients needed, now time to start cooking. There are 16 steps you must follow to make Chilled Pasta with Crunchy Potato and Tomatoes in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Make the tomato sauce: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
  • Step 4
  • Cut the tomato into small dice and add to the pan, and sauté quickly. Add the white wine, and simmer briefly.
  • Step 5
  • Add the cooking liquid from the potato to the pan. Add another soup stock cube, and simmer for 5 to 10 minutes.
  • Step 6
  • Season with black pepper and salt to finish. Transfer the tomato sauce to another container, and chill it in the refrigerator.
  • Step 7
  • Make the tuna-mayo-curry mix: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
  • Step 8
  • Add the curry powder and sauté quickly to make the curry roux. Transfer to another container and chill in the refrigerator.
  • Step 9
  • Add the drained canned tuna and a generous amount of olive oil to the cooled curry roux, and mix to combine.
  • Step 10
  • Add the fresh cream and mayonnaise, and mix some more. Season with salt and pepper to finish. Chill in the refrigerator.
  • Step 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.
  • Step 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.
  • Step 13
  • Serve: Put the pasta on the plates. Place the tuna-mayo-curry on top, and add the diced tomatoes.
  • Step 14
  • Arrange the crispy potato and cucumber around this. Ladle on the chilled tomato sauce and serve.
  • Step 15
  • Other topping ideas: corn kernels, salami, cured ham, marinated salmon, boiled and cooled vegetables, etc.
  • Step 16
  • Instead of plain curry powder, I recommend using curry roux in granulated form.
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