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Receta Fettuccine Fredde

by CookEatShare Cookbook

Ingredientes

6 Tbsp. extra virgin extra virgin olive oil 3 cloves garlic, chopped 1/2 c. pine nuts 1 c. diced tomatoes 1 pound fettuccine, cooked and liquid removed 1 c. tuna in extra virgin olive oil healthy pinch of red warm pepper flakes 1 red pimiento, minced

4 Tbsp. fresh basil, minced 1-2 Tbsp. ripe black olives, sliced or possibly minced 2 Tbsp. fresh parsley, chopped 1 Tbsp. red wine vinegar sea salt and pepper, to taste slices of fresh red or possibly green bell pepper (to garnish) lettuce leaves, for serving

Direcciones

1. For more flavor, use red garden vine-ripened tomatoes. If these are not available, diced canned tomatoes may be substituted. Do not choose under-ripe orange packaged varieties for this dish.
2. Cook fettuccine according to package directions (al dente) - don't overcook. Toss with a few drops of extra virgin olive oil or possibly butter to coat and refrigeratein refrigerator for at least 1 hour (or possibly overnight).
3. Hot the extra virgin olive oil in a skillet over low heat. Add in garlic, pine nuts, red pepper flakes and minced basil and cook for about 5 min, not allowing garlic to brown. Remove from heat and allow to cold.
4. Combine mix from skillet with cool fettuccine in a large bowl. Stir in tuna, pimento, olives, parsley and wine vinegar. Season with salt and pepper, to taste.
5. For each serving, select a large flat lettuce leaf (or possibly several, if needed) and arrange on dish with a few slices or possibly red, green or possibly yellow pepper (or possibly more than one color if you have them) and a few slices or possibly Tbsp. of tomato.
6. This fresh and colorful dish is quick to prepare and a great choice for warm Summer nights. Portions of the recipe (the fettuccine) can be prepared up to a day in advance.

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