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Chilled Pasta with Crunchy Potato and Tomatoes
Chilled Pasta with Crunchy Potato and Tomatoes

Before you jump to Chilled Pasta with Crunchy Potato and Tomatoes recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

Just about every single article you read about restoring your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. Once in a while, though, you definitely do not need to make an entire meal for your family or even just for yourself. Sometimes you just wish to hit the drive through along the way home and call it a day. Why shouldn’t you have the ability to do this every so often and not have a bunch of guilt about slipping up on your diet regime? You are capable of doing this because most of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here is the way to eat healthfully when you reach the drive through.

Concentrate on the sides. Not too long ago, the only real side dish item offered by a fast food restaurant was French fries. Now most of the fast food menus have been widened a great deal. There are plenty of salads around now. Chili is a different choice. Baked potatoes can even be purchased. Fruit is normally available. There are plenty of healthful options that do not consist of putting something deep fried into your body. Instead of the pre-determined “meal deals” make an effort to build a meal consisting of side dishes. This makes it possible for you to keep the calorie count low and reduce your fat intake.

Basic reason states that the proper way to lose pounds and get healthy is to ban fast food from your diet altogether. While, in most cases, this is a good strategy, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the best thing is to let someone else make your dinner. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!

We hope you got insight from reading it, now let’s go back to chilled pasta with crunchy potato and tomatoes recipe. To cook chilled pasta with crunchy potato and tomatoes you only need 30 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Chilled Pasta with Crunchy Potato and Tomatoes:
  1. Take Crunchy potatoes
  2. Get 1 large Potato
  3. You need 1 Soup stock cube
  4. Take 400 ml Water
  5. Use Tomato sauce
  6. Get 2 Tomatoes
  7. You need 1/2 Onion
  8. Use 1 clove Garlic
  9. Prepare 50 ml Olive oil
  10. Prepare 50 ml White wine
  11. Use 1 Soup stock cube
  12. Take 1/2 tsp Black pepper (coarsely ground)
  13. Prepare 1 pinch Salt
  14. Prepare The tuna-mayonnaise-curry mix
  15. You need 1 can Canned tuna
  16. Use 2 tbsp Curry powder
  17. Get 1 tbsp Heavy cream
  18. Use 80 grams Mayonnaise
  19. Use 1/2 Onion
  20. Get 80 ml Olive oil
  21. You need 1 clove Garlic
  22. You need 1 pinch Salt and pepper
  23. Take Pasta
  24. Get 200 to 240 grams Pasta (thin long type)
  25. Use 1500 ml Water
  26. You need 20 grams Salt
  27. Use Toppings
  28. Provide 1 Tomato
  29. Use 1 Cucumber
  30. Use 4 to 6 small leaves Basil leaves (garnish)
Instructions 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.

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