Farfalle with Tomato Sauce and Olives
by Tarla Dalal
22 Jul 2016
This recipe has been viewed 26531 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.
Farfalle with Tomato Sauce and Olives recipe - How to make Farfalle with Tomato Sauce and Olives
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
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
How to cook it right
- Main procedure
- 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
- 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.
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 |
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