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Thyme for Cooking, the Blog

Pasta with Tonnato Sauce Cold Ratatouille Salad

Cooking time:   20 minutes for menu Cooking schedule: see below for "menu"  instructions

Pasta with Tonnato Sauce                                           Time: 20 minutes  

1 1/2 cups of bite-size pasta - farfalle, fusilli, shells, penne

Tonnato Sauce
1 6 oz (180gr) can tuna
1/3 cup mayonnaise
2 anchovy fillets (or the equivalent in anchovy paste), drained and rinsed, optional
1 1/2 tbs lemon juice
1/4 tsp dry mustard
1 tbs capers, drained
1 - 3 tbs liquid/oil from tuna, if needed, for thinning

Cook pasta according to package instructions.  While pasta cooks:  Open tuna and drain into a small bowl, reserving liquid.  Put all ingredients for sauce (except reserved liquid) into blender and purée until smooth.  If you would like a thinner sauce add a bit of the reserved tuna liquid and purée again.  When pasta is done, drain, rinse with cool water, drain again and put into a large serving bowl.  Toss with Tonnato Sauce.  Serve.

Note:  If you don't use all of the Tonnato Sauce (matter of taste) use the rest as a dip for vegetables.

Cold Ratatouille Salad                                                   Time: 5 minutes

leftover ratatouille
1 tbs olive oil, the good stuff
1 tbs Balsamic vinegar
1 tbs fresh snipped basil
1 - 2 oz feta

In small bowl whisk together oil and vinegar.  Stir into ratatouille.  Sprinkle with feta and basil and serve.
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Cooking Schedule: 20 minutes Assemble all ingredients and utensils Put water on high heat for pasta Put all ingredients for sauce in blender, purée Add tuna liquid to thin if desired, set sauce aside Take a wee break waiting for water to boil Start to cook pasta

Remove ratatouille from fridge Whisk oil and vinegar Snip basil Add oil, vinegar, basil to ratatouille, stir Sprinkle feta, basil Drain pasta, rinse with cool water, drain Add sauce to pasta, toss and serve. Serve and eat

 

 

 

 

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