Farfalle with Tuna Olives and Capers
Preparation time: 30min
Difficutly: Level 1
1 medium onion
100 ml heavy cream 35% fat
100 ml white wine
400 g Farfalle pasta (bow tie pasta)
100 g olives, pitted
2 cloves of garlic
2 cans of tuna in water (195 g each)
½ bunch of parsley, finely chopped
220 ml milk 3.5% fat
4 tablespoons capers
1 tablespoon fine semolina
In a small bowl, add the capers and milk. Refrigerate for 4-12 hours, until the capers soften and lose their intense taste.
Drain and transfer to a bowl. Add pepper and 1tablespoon fine semolina. Stir to combine.
Fill a pot with a generous amount of salted water. When it comes to a boil, add the farfalle pasta and boil according to the directions on the box.
While your pasta is cooking, prepare your sauce.
Place a pan over medium to high heat. Let it get very hot.
Add some olive oil and the capers (reserve some for serving).
Sauté for 3-4 minutes, just until the capers become crunchy. Remove from pan and drain on kitchen paper.
Chop the onion in to cubes and coarsely chop 2 cloves of garlic.
Wipe down the pan used to sauté the capers.
Add a little olive oil and chopped onion. Season with salt and pepper.
When the onion has softened, add the garlic and sauté. Add another tablespoon of olive oil, if needed.
Add the tuna and sauté until golden.
Add the thyme and white wine. Let the wine evaporate and add 100 ml heavy cream. This will really help boost the tuna’s flavor. Then add the olives.
When the farfalle are ready, drain and add them to the pan.
Finely chop some parsley and add to the pan. Stir to combine and remove from heat.
Add some pepper and chili flakes.
Transfer the farfalle on a serving platter. Top with the capers and drizzle with extra virgin olive oil. Serve warm!