Buffet Farfalle With Tuna and Tomatoes Recipe

Name: Buffet Farfalle With Tuna and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound farfalle; 4 tablespoons extra-virgin olive oil; 1 cup finely chopped onion; 1/2 cup finely chopped fresh fennel; 6 cloves garlic, sliced thin; 2 cups finely chopped ripe plum tomatoes; 1 tablespoon flat-leaf parsley; 3 tablespoons drained capers; 1/2 cup pitted Greek or Italian black olives, coarsely chopped; 2 cans (6 to 6 1/2 ounces each) imported tuna in olive oil; 2 tablespoons white wine vinegar; Salt and freshly ground black pepper to taste

Servings: persons

1 pound farfalle
4 tablespoons extra-virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped fresh fennel
6 cloves garlic, sliced thin
2 cups finely chopped ripe plum tomatoes
1 tablespoon flat-leaf parsley
3 tablespoons drained capers
1/2 cup pitted Greek or Italian black olives, coarsely chopped
2 cans (6 to 6 1/2 ounces each) imported tuna in olive oil
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

1
Bring four quarts of salted water to a boil, add the farfalle and cook about eight minutes, until just tender.
2
Drain well, rinse under cold water, drain again and toss with two tablespoons of the oil.
3
Set aside.
4
Heat the remaining oil in a heavy skillet, add the onion and fennel and saute until translucent.
5
Stir in the garlic, cook another minute, then add the tomatoes, cook five minutes more and remove from the heat.
6
Add the parsley, capers and olives.
7
Pour over the farfalle and fold in.
8
Drain the tuna, reserving the oil.
9
Flake the tuna and fold it into the farfalle mixture.
10
Add the vinegar, fold again, then season to taste with salt and pepper.
11
Add as much of the oil from the tuna as desired.
12
Serve at room temperature.

1956

kcal

Calories

215

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound farfalle, 4 tablespoons extra-virgin olive oil, 1 cup finely chopped onion, 1/2 cup finely chopped fresh fennel, and more.

Yes, Buffet Farfalle With Tuna and Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffet Farfalle With Tuna and Tomatoes

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