You are here: Home> Cuisine > Italian Vegetarian > Italian Veg Pasta > Farfalle with Tomato Sauce and Olives
Farfalle with Tomato Sauce and Olives
Tarla Dalal
06 December, 2024
Table of Content
Do keep in mind that the olives are pickled in brine and so you may need to be a little cautious while adding the salt to this recipe.
Tags
Preparation Time
10 Mins
Cooking Time
11 Mins
Total Time
21 Mins
Makes
2 servings
Ingredients
Main Recipe
2 cups farfalle
1/2 cup chopped onion
1 to 2 tbsp tomato puree
1/4 cup chopped olives
1/4 cup chopped black olives
1 tsp chopped garlic (lehsun)
2 tbsp chopped coriander (dhania)
1/4 cup dried mixed herbs
2 tbsp olive oil
1/4 tbsp dry red chilli flakes (paprika)
salt and to taste
Method
- The secret of cooking pasta is to use ample water. Always cook pasta in a large pan of boiling water with 1 teaspoon of salt and 1 tablespoon of oil.
- Add the pasta to the boiling water by adding a few strands or one sheet of pasta at a time.
- Cook uncovered, stirring occasionally and gently until the pasta is tender.
- Cooked pasta should be al dente or firm to the bite. Under cooked pasta has a taste of raw flour whereas overcooked pasta will be soft and sticky.
- Takes a little longer than the fresh version. Very small pasta may cook in 5 minutes (like spaghetti, dried lasagne sheets), while large shapes may require 10 minutes (like macaroni, fusilli, conchiglie). Fresh pasta will take about 3 to 5 minutes to cook.
- Immediately drain the cooked pasta in a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside.
- If the pasta is not used immediately, add 1 tablespoon of oil to it and toss it.
- Two cups of dried pasta will yield 3 cups of cooked pasta. This quantity is sufficient for 4 persons. Fresh pasta does not increase much in volume whilst cooking, as it does not absorb much water.
- Cook the farfalle till it is almost done; drain and refresh in cold water. Keep aside till required.
- Heat the oil, add the onions and garlic and sauté for a few seconds.
- Add the tomato puree and the olives and simmer for a few seconds.
- Add the coriander, herbs, salt, pepper and the pasta and toss gently, till the pasta is hot.
- Serve hot sprinkled with the paprika.
Farfalle with Tomato Sauce and Olives recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Farfalle with Tomato Sauce and Olives
The Nutrient info is complete
-2323.jp)
-2270.webp)
