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Chilled Pasta with Crunchy Potato and Tomatoes
Chilled Pasta with Crunchy Potato and Tomatoes

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We hope you got benefit from reading it, now let’s go back to chilled pasta with crunchy potato and tomatoes recipe. You can have chilled pasta with crunchy potato and tomatoes using 30 ingredients and 16 steps. Here is how you do it.

The ingredients needed to prepare Chilled Pasta with Crunchy Potato and Tomatoes:
  1. Prepare Crunchy potatoes
  2. Take 1 large Potato
  3. Prepare 1 Soup stock cube
  4. You need 400 ml Water
  5. Provide Tomato sauce
  6. Take 2 Tomatoes
  7. Get 1/2 Onion
  8. Take 1 clove Garlic
  9. Prepare 50 ml Olive oil
  10. You need 50 ml White wine
  11. Take 1 Soup stock cube
  12. Get 1/2 tsp Black pepper (coarsely ground)
  13. Provide 1 pinch Salt
  14. Get The tuna-mayonnaise-curry mix
  15. You need 1 can Canned tuna
  16. Use 2 tbsp Curry powder
  17. You need 1 tbsp Heavy cream
  18. Take 80 grams Mayonnaise
  19. You need 1/2 Onion
  20. Take 80 ml Olive oil
  21. Get 1 clove Garlic
  22. You need 1 pinch Salt and pepper
  23. Prepare Pasta
  24. You need 200 to 240 grams Pasta (thin long type)
  25. Get 1500 ml Water
  26. Provide 20 grams Salt
  27. You need Toppings
  28. Get 1 Tomato
  29. Provide 1 Cucumber
  30. Take 4 to 6 small leaves Basil leaves (garnish)
Instructions to make Chilled Pasta with Crunchy Potato and Tomatoes:
  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.

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