Farfalle with Tomato Sauce and Olives

by Tarla Dalal

add to my cookbook add to shopping list

Added to 176 cookbooks This recipe has been viewed 24931 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.

Add your private note

Farfalle with Tomato Sauce and Olives recipe - How to make Farfalle with Tomato Sauce and Olives

Tags

Preparation Time: 10 mins Cooking Time: 11 mins Total Time: 21 mins 2Makes 2 servings
Show me for servings

Ingredients

2 cups farfalle
1/2 cup chopped onions
1 to 2 tbsp tomato puree
1/4 cup chopped green olives
1/4 cup chopped black olives
1 tsp chopped garlic (lehsun)
2 tbsp chopped coriander (dhania)
1/4 cup dried mixed herbs
2 tbsp olive oil
1/4 tbsp dry red chilli flakes (paprika)
salt and to taste

Method

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.

How to cook it right

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.

Accompaniments

Apple and Orange Drink
Carrot and Orange Juice

Nutrient values per serving

Energy	449 cal
Protein	9.9 g
Carbohydrates	61.9 g
Fiber	2.5 g
Fat	17.3 g
Cholesterol	0 mg
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
Calcium	24.6 mg
Iron	0.3 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	4 mg
Potassium	60.5 mg
Zinc	0.1 mg