Summer Orecchiette. A fresh and tasty first course, easy and quick to prepare.
You only need very few ingredients that you surely already have in the fridge, and in no time you will serve a cold, colorful dish and flavorful.
This recipe is perfect to enjoy with friends and family, to take under the umbrella or for the lunch break at the office.
To prepare this cold first course, I used orecchiette but you can substitute them with penne, fusilli or other short pasta shapes of your choice.
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About cold pasta you might be interested in:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 12 oz orecchiette
- 1 cup cherry tomatoes
- 7 oz canned tuna in oil
- 4 hard-boiled eggs
- to taste salt
- to taste extra virgin olive oil
- A few leaves basil
Tools
- Pot
- Knife
- Chopping board
- Baking dish
- Egg slicer
Steps
First, cook the orecchiette in a pot with plenty of salted water, taking care to follow the cooking times indicated on the package. Drain them and cool them under cold water.
Meanwhile, wash the cherry tomatoes, cut them into 4 parts, and place them in the glass baking dish.
Drain the tuna and add it to the cherry tomatoes. Add the cooled orecchiette, season with extra virgin olive oil, salt to taste, and mix with 2 tablespoons.
Peel the hard-boiled eggs and cut them into 4 wedges. You can do this with a knife or an egg slicer.
Plate and decorate each dish with 4 wedges of eggs (1 per person) and 2 leaves of fresh basil.
Enjoy your meal.
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Storage and tips …
Store in the fridge covered with aluminum foil or plastic wrap
Consume within 2 days
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