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Blender pesto
bowtie pasta with shrimp and asparagus
Carrot gnocchi
Cauliflower and pasta
Creamy polenta with gorgonzola
Dilled pasta salad
Eggplant caponata
Fettuccini primavera and pesto dressing
Flatbread pizzas
Gnocchi Parisienne
Gnocchi with green chive sauce
Gnocchi with spinach and ricotta
Greek pasta salad with shrimp
Inaugurational pasta 2001
Italian garden salad
Lemon grass fettuccini
Linguine alla carbonara
Linguine primavera
Nicoise orzo salad
Orzo pilaf with green onions
Orzo salad with lemon and herb
Pasta fagioli
Pasta roll with three cheese
Pasta and tuna with caper dressing
Pasta salad in Parmesan baskets
Pasta salad with tuna and greek olives
Pasta with summer vegetables
Penne in cream sauce and sausage
Polenta a la Romaine
Potato gnocchi with lobster
San remo pasta salad
Shrimp-tortellini pesto
Silk handkerchiefs with pesto
Soft polenta
Soft potato ravioli with truffle pan sauce
Spaghetti bake
Spaghetti pie
Spinach pasta salad
Summer pasta vegetable salad
Tomato-basil tortellini
Tomato-corn pasta salad
Tuna and broccoli with farfalle
Vegetable lasagne

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


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

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.

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