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serves 6
8
ounces farfalle (bow ties)
1 bunch broccoli
4 red pepers, cut into 1
inch squares
2 7-1/2 ounces cans solid white tuna in oil, drained and
broken into large chunks
1 cup italian olives or other cured green olives
Dressing:
1/2 cup olive oil
3 teaspoons red wine vinegar
2
teaspoons capers, drained
1 teaspoon oregano, chopped
2 cloves garlic,
minced
3/4 teaspoon salt
1/4 teaspoon ground pepper
Cook
pasta until al dente. Drain, rinse with cold water, drain again and transfer to
a large shallow bowl.
Toss with 2 tablespoons olive oil. Cut broccoli stems
from florets. Peel and slice into 1/2 inch pieces.
Divide florets into
approximately 1 inch pieces. Cook stems in boiling salted water about 5
minutes.
Cook florets in boiling salted water about 3 minutes. Drain broth,
rinse with cold water and drain again. Gently pat dry with paper towels.
Toss florets only with 1/4 cup dressing and chill; reserve. Add the
broccoli stems, peppers, olives and tuna to the pasta and toss gently with the
remaining dressing.
Cover and chill at least 2 hours before serving. Make a
border with the broccoli florets before bringing to the table.
