Скачать или смотреть PASTA SALADS BY SILVIA COLLOCA

Mixed Pasta Salad with Artichoke and Tuna

350-400g of mixed pasta (fusilli, rigatoni, penne, farfalle…)
1x400g jar of Capriccio artichokes in olive oil
1/4 cup of Zuccato olives
1/4 cup of Capriccio semi dried tomatoes, cut into slivers
1x280g of tinned Capriccio tuna in brine, well drained
30g of pine nuts
baby basil leaves

Bring a large pot of salted water to the boil. In the meantime, prepare the dressing by placing half of the artichokes and their oil into a food processor, along with a little pinch of salt. Whiz until smooth and set aside. Cut the remains artichoke hearts into quarters, heat up a non-stick pan and fry them in their oil until slightly crispy. Set aside. To remove the pip form the olives simply press them with the back of your hand onto a plate or words until they slit. Ease out the pip and set at the olive flesh aside.

Drop the pasta in the boiling water and stir well. If the various pasta types require different cooking time, be mindful to start cooking the one that takes longer first then add the rest and stir. While the pasta is cooking, dry roast the pine nut in a hot pan, without any fat. It will take less than a minutes, so watch them closely as they can burn easily!

Drain and rinse the pasta, but reserve 1/2 cup of the pasta cooking water. Toss the pasta in the artichoke dressing and add a little pasta cooking water if too dry. Tumble onto a platter and scatter chunks of tuna on top, as well as slivers of tomatoes, olives, pine nut and baby basil leaves.