Ferrari have made us another winning shape, the Farfalle Rigate egg pasta, shaped like a bow or butterfly but ribbed, making it retain the sauce much better and is more attractive than the standard one plain and smooth. This egg pasta lends itself to many recipes but as the summer is approaching it will make wonderful pasta dishes and salads.
Farfalle with Sunblushed Tomatoes, Capers, Anchovy & Raw Tuna
Ingredients for 6 portions:
– 500g Ferrari Farfalle Rigate
– 200g Broccoli Heads
– 150g Sunblushed Tomatoes
– 6 Tornatore Anchovy Fillets
– 1 Small Chilli Pepper
– 12 Thin Slices of Raw Tuna
– 1 Clove Garlic
– 20ml Extra Virgin Olive Oil
– 40g Miniature Capers
– Salt & Pepper to Taste
Blanch the broccoli in boiling water and then cool down. In a frying pan heat the oil with the garlic, chilli, anchovy fillets until melted and well amalgamated. Season carefully with salt and pepper. In the meantime cook the pasta in salted boiling water till al dente.
Drain and toss in the sauce. Place each portion in a plate and place on top 2 thinly slices of raw tuna and serve immediately.
Farfalle all’ Antipasto
Ingredients for 6 portions:
– 500g Ferrari Farfalle Rigate
– 150g Sunblushed Tomatoes
– 350g Grandantipasto
– 50g Miniature Capers
– 300g Tinned Tuna in Olive Oil
– 40ml Fig Vincotto
– Freshly Chopped Herbs
– Spring Onions
– Salt & Pepper to Taste
Cook the pasta in salted boiling water until al dente, strain, toss in a little oil and cool down. Chop the fresh herbs like basil, thyme, parsley and the spring onions and toss in the pasta. Add all the other ingredients and season to taste. Leave to marinate for a few hours before serving so that the pasta absorbs all the flavours. A Delicious and colourful Pasta salad.