Farfalle with Tomato Sauce and Olives
by Tarla Dalal
Added to 176 cookbooks
This recipe has been viewed 12725 times
Bow shaped pasta tossed in a simple olive tomato salsa and herbs. Add a portion of Garlic Bread and a glass of wine if you like to complete this meal.
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.
- 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.
- 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.
Nutrient values per serving
|Vitamin A||368.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||9.7 mg|
|Folic Acid||4.2 mcg|
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