In the summer, the desire to turn on the stove is minimal, but hunger – that – never goes on vacation. So, these cold summer clean-out-the-fridge farfalle become a lifesaver: they are prepared in a few minutes, are complete, colorful, and perfect for the whole family.
A unique dish fresh and practical, ideal also for lunch on the beach, in the office, or for those days when simplicity and lots of taste are needed.
Today I’m in a hurry because my nephews are on vacation, so I open the fridge and get inspired by what I find: a can of tuna, a few sausages, some corn and peas, a few fresh tomatoes, and a couple of leftover sun-dried tomatoes.
And with a handful of farfalle… here’s lunch ready!
No fixed rules or ingredients weighed on the scale, just a smart, fast, and fridge-clean-out idea that we can adapt differently to our liking each time. And you? What do you put in yours?
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Want to receive a sweet and savory recipe every day directly on your phone?
Subscribe to my WhatsApp channel “La cucina di ASI”: zero spam, just delicious inspirations from Monday to Friday!
Click here to subscribe now! https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
Always on the theme of COLD PASTAS here you have more recipes just below:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 11 oz short pasta (farfalle for me)
- 3/4 cup sweet corn
- 2 sausages (large)
- 5.6 oz tuna in oil
- 3/4 cup peas, canned, drained (in glass)
- 10 cherry tomatoes (quartered)
- 6 sun-dried tomatoes in oil (cut into pieces)
- as needed extra virgin olive oil
- as needed salt
- as needed pepper
- as needed parsley (or basil to taste and optional)
- as needed lemon zest (grated)
Tools
- High-sided saucepans
- Bowls
- Spoons
- Knives
- Cutting Boards
And now…into the kitchen! Let’s start like this
First, I cook the short pasta, the farfalle al dente, drain and cool them quickly under cold water.
Then, I pour all the other ingredients into a large enough bowl: drained tuna, corn, peas, sliced sausages, fresh tomatoes chopped, and sun-dried tomatoes in strips.
Add the pasta, season with oil, salt, pepper, and torn basil. Mix well and serve cold!
Enjoy your meal and happy cooking!
Annalisa
TIP
We can dress this pasta and also others that we prepare in our kitchen with a light and very creamy sauce
Yogurt and lemon sauce
Perfect with tuna and sausages, refreshing.
Ingredients:
2 tablespoons Greek yogurt
1 teaspoon mustard
1 teaspoon EVO oil
Juice of ½ lemon
Salt and pepper, lemon zest to taste
Preparation:
Mix everything in a small bowl and pour over cold pasta before serving.It will make it more blended, yet still remains a light dressing!
Storage
The cold summer clean-out-the-fridge farfalle can be stored in the refrigerator, closed in an airtight container, for 2 days.
To enjoy all the flavor, I recommend taking them out of the fridge 15 minutes before serving them at the table.
Freezing is absolutely forbidden.
