Summer atmosphere with this nice cold pasta! It is a light meal as well!
It must be prepared in advance and keeps well for a day or two in the fridge. The fantastic light you see in some of the pictures is totally natural. Yesterday's sunset at its best in my kitchen.
If the garlic is too strong for your taste, remove the inner sprout, it will be more digestible.
In this simple recipe the quality of each ingredient is the key to archive good results. Always prefer pasta made of durum wheat semolina, so your pasta will keep well, and a first quality extra virgin olive oil.
Ingredients for 4
250 gr./ 0.6 lb Farfalle
200 gr. /0.4 lb canned tuna – net weight drained from the oil
1 garlic clove, grated (or finely chopped)
2 table spoons basil+ parsley,
Juice of 1 lemon
Grated Zest of 1 organic lemon
½ lemon to decorate
7 table spoons extra virgin olive oil
1) Clean the carrots, wash them well, dry them and grate them in a large bowl or an air tight container.
2) Add the tuna, the lemon juice, the grated lemon zest, the chopped garlic and freshly ground pepper. Add a little bit of salt and stir well. Cover with a cling film and let it marinate for at least 1 hr. in the fridge.
3) Boil the pasta in abundant, rolling salted boiling water (10 gr./liter) with 2 table spoons olive oil. Stir gently now and then. Drain the pasta well “al dente” (follow the instruction on packaging - do not overcook it) in a colander and spread it on a dish cloth to cool down and dry.
4) Add the pasta in the bowl, mix it with two wooden spoons to the marinade and the freshly chopped herbs, add some more oil if necessary and refrigerate it until meal time. Decorate with thin slices of lemon before serving.