Bow shaped pasta tossed in a simple olive 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.
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
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 sheetof 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. Undercooked pasta has a taste of raw flour whereas overcooked pasta will be soft and sticky.
akes 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 c
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.