Chilled Pasta with Crunchy Potato and Tomatoes

Name: Chilled Pasta with Crunchy Potato and Tomatoes
Yield: 2 servings
Cuisine: American
Ingredients: 1 large Potato; 1 Soup stock cube; 400 ml Water; 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; 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; 200 to 240 grams Pasta (thin long type); 1500 ml Water; 20 grams Salt; 1 Tomato; 1 Cucumber; 4 to 6 small leaves Basil leaves (garnish)

cookpad.japan @cookpad_jp

I aimed for cool, spicy and refreshing flavors in this chilled pasta that's perfect for the summertime.

The tomatoes are used in the sauce and as topping. Onions are sautéed in olive oil twice. The potatoes, tuna-mayo and tomato sauce are chilled. The key is to chill things down and cook things as efficiently as possible! Recipe by Musashi

I aimed for cool, spicy and refreshing flavors in this chilled pasta that's perfect for the summertime.

cookpad.japan @cookpad_jp

I aimed for cool, spicy and refreshing flavors in this chilled pasta that's perfect for the summertime.

Saved

Ingredients

2 servings

Crunchy potatoes
1 largePotato
1Soup stock cube
400 mlWater
Tomato sauce
2Tomatoes
1/2Onion
1 cloveGarlic
50 mlOlive oil
50 mlWhite wine
1Soup stock cube
1/2 tspBlack pepper (coarsely ground)
1 pinchSalt
The tuna-mayonnaise-curry mix
1 canCanned tuna
2 tbspCurry powder
1 tbspHeavy cream
80 gramsMayonnaise
1/2Onion
80 mlOlive oil
1 cloveGarlic
1 pinchSalt and pepper
Pasta
200to 240 grams Pasta (thin long type)
1500 mlWater
20 gramsSalt
Toppings
1Tomato
1Cucumber
4to 6 small leaves Basil leaves (garnish)

Saved

Steps

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.
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.
3

Make the tomato sauce: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
4

Cut the tomato into small dice and add to the pan, and sauté quickly. Add the white wine, and simmer briefly.
5

Add the cooking liquid from the potato to the pan. Add another soup stock cube, and simmer for 5 to 10 minutes.
6

Season with black pepper and salt to finish. Transfer the tomato sauce to another container, and chill it in the refrigerator.
7

Make the tuna-mayo-curry mix: Sauté the finely chopped onion and garlic in a generous amount of olive oil until translucent.
8

Add the curry powder and sauté quickly to make the curry roux. Transfer to another container and chill in the refrigerator.
9

Add the drained canned tuna and a generous amount of olive oil to the cooled curry roux, and mix to combine.
10

Add the fresh cream and mayonnaise, and mix some more. Season with salt and pepper to finish. Chill in the refrigerator.
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.
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.
13

Serve: Put the pasta on the plates. Place the tuna-mayo-curry on top, and add the diced tomatoes.
14

Arrange the crispy potato and cucumber around this. Ladle on the chilled tomato sauce and serve.
15

Other topping ideas: corn kernels, salami, cured ham, marinated salmon, boiled and cooled vegetables, etc.
16

Instead of plain curry powder, I recommend using curry roux in granulated form.