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Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, chilled pasta with crunchy potato and tomatoes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Chilled Pasta with Crunchy Potato and Tomatoes is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Chilled Pasta with Crunchy Potato and Tomatoes is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have chilled pasta with crunchy potato and tomatoes using 30 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Chilled Pasta with Crunchy Potato and Tomatoes:

1. Take Crunchy potatoes
2. Get Potato
3. Get Soup stock cube
4. Make ready Water
5. Prepare Tomato sauce
6. Make ready Tomatoes
7. Prepare Onion
8. Get Garlic
9. Take Olive oil
10. Prepare White wine
11. Get Soup stock cube
12. Take Black pepper (coarsely ground)
13. Get Salt
14. Take The tuna-mayonnaise-curry mix
15. Prepare Canned tuna
16. Make ready Curry powder
17. Prepare Heavy cream
18. Take Mayonnaise
19. Prepare Onion
20. Make ready Olive oil
21. Take Garlic
22. Make ready Salt and pepper
23. Make ready Pasta
24. Get to 240 grams Pasta (thin long type)
25. Make ready Water
26. Take Salt
27. Get Toppings
28. Prepare Tomato
29. Take Cucumber
30. Get to 6 small leaves Basil leaves (garnish)

A sauce made from fresh tomatoes is the secret ingredient in this delicious shrimp pasta. Reviews for: Photos of Linguine Pasta with Shrimp and Tomatoes. Instead, this pasta sauce is just four ingredients: onion, garlic, a can of crushed tomatoes, and cream. That last ingredient is what makes the sauce extra special, but it's not poured with a heavy hand.

Steps 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.

A generous splash is really all you need to add richness to the sauce without making this dinner feel too. Umbrian Truffle Festival in Pietralunga & Fresh Pasta with White Truffles. This pasta dinner is a game changer: You use just enough liquid to cook the pasta–no colander needed. Recipe adapted from our sister publication. Add tomatoes, stock, oregano, and pasta, in that order.

So that is going to wrap this up for this special food chilled pasta with crunchy potato and tomatoes recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!