Buffet Farfalle With Tuna and Tomatoes

Name: Buffet Farfalle With Tuna and Tomatoes
Total time: 30 min
Yield: 8 servings
Ingredients: 1 pound farfalle; 4 tablespoons extra-virgin olive oil; 1 cup finely chopped onion; 1/2 cup finely chopped fresh fennel; 6 cloves garlic, sliced thin; 2 cups finely chopped ripe plum tomatoes; 1 tablespoon flat-leaf parsley; 3 tablespoons drained capers; 1/2 cup pitted Greek or Italian black olives, coarsely chopped; 2 cans (6 to 6 1/2 ounces each) imported tuna in olive oil; 2 tablespoons white wine vinegar; Salt and freshly ground black pepper to taste

By Florence Fabricant

Total Time: 30 minutes
Rating: 4(14)
Comments: Read comments

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Ingredients

Yield:8 servings

1pound farfalle
4tablespoons extra-virgin olive oil
1cup finely chopped onion
½cup finely chopped fresh fennel
6cloves garlic, sliced thin
2cups finely chopped ripe plum tomatoes
1tablespoon flat-leaf parsley
3tablespoons drained capers
½cup pitted Greek or Italian black olives, coarsely chopped
2cans (6 to 6½ ounces each) imported tuna in olive oil
2tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Bring four quarts of salted water to a boil, add the farfalle and cook about eight minutes, until just tender. Drain well, rinse under cold water, drain again and toss with two tablespoons of the oil. Set aside.
Step 2
Heat the remaining oil in a heavy skillet, add the onion and fennel and saute until translucent. Stir in the garlic, cook another minute, then add the tomatoes, cook five minutes more and remove from the heat. Add the parsley, capers and olives. Pour over the farfalle and fold in.
Step 3
Drain the tuna, reserving the oil. Flake the tuna and fold it into the farfalle mixture. Add the vinegar, fold again, then season to taste with salt and pepper. Add as much of the oil from the tuna as desired. Serve at room temperature.