PASTA NICOISE

Pasta Nicoise image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 9

Previous Next

2 large eggs, shells washed
Salt and pepper
1/2 pound short, twisted pasta, such as fusilli
3/4 pound small red potatoes, thinly sliced
1/2 pound green beans, trimmed and halved crosswise
2 cans (5 ounces each) tuna packed in olive oil, drained, oil reserved
2 large tomatoes, diced medium
1/3 cup pitted Nicoise olives
2 tablespoons red-wine vinegar

Steps:

In a large pot, bring eggs and 6 quarts water to a boil. Reduce heat and simmer 6 minutes. With a slotted spoon, remove eggs and run under cold water. Peel eggs when cool enough to handle.
Salt water and return to a boil over high. Add pasta and potatoes and cook 3 minutes less than package instructions, then add green beans and cook until crisp-tender, 3 minutes. Reserve 1/2 cup pasta water; drain. Return to pot and add tuna, 1/3 cup reserved oil, tomatoes, olives, and vinegar. If necessary, add enough pasta water to create a light sauce that coats pasta. Season with salt and pepper. Slice eggs and scatter over pasta.

Nutrition Facts : Calories 517 g, Fat 13 g, Fiber 5 g, Protein 33 g, SaturatedFat 2 g