Insalata di Farfalle
Ingredienti
(per 4 persone)Pomodori ciliegino 250 gr
Sale q.b.
Basilico fresco 20 foglie
Olive nere (o verdi) denocciolate 40 gr
Pasta farfalle (o altro) 320 gr
Pepe (o peperoncino fresco) a piacere
Tonno sott'olio 200 gr (peso sgocciolato)
Olio di oliva extravergine q.b.
Mozzarella 200 gr
Preparazione
Fate lessare la pasta in una pentola di acqua bollente e salata (1), lavate e tagliate i pomodorini in piccoli pezzi (2) e riducete le olive nere in rondelle (3). Tagliate la mozzarella a cubetti (4) e sgocciolate il tonno in un'insalatiera (5) dove aggiungerete anche i pomodorini e le foglie di basilico spezzettate con le mani. Mescolate i pomodori insieme all'olio del tonno in modo da insaporirli (6). Scolate la pasta quando sarà molto al dente e fermate la cottura ponendola sotto un getto di acqua fredda (7).Mettete la pasta ben scolata e fredda in un' altra insalatiera, unite i pomodori e le olive nere (8-9), sbriciolate il tonno con i rebbi di una forchetta, aggiungetelo alla pasta (10) e aggiungete anche la mozzarella (11). Mescolate, e lasciate insaporire il tutto per almeno mezz'ora prima di servire, completando infine con un filo di olio extravergine di oliva.Condividi
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