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Grown-Up Tuna Noodle Casserole with Homemade Farfalle

Assemble the components…

Blanch about 1 cup green peas in lightly salted water until heated through and bright green, about 1 minute. Drain and immediately run under cold water. Set aside. Toast a couple of handfuls of panko breadcrumbs in olive oil until deeply golden. Season with salt and set aside. Gather ½ cup of full-fat strained yogurt (I used Siggi’s), 1 tin of olive-oil packed tuna (I used Tonnino), and red pepper flakes.


For the onions...

Slice 2 onions into thin half moons, season with salt and pepper, and cook in about 2 tablespoons of butter over low heat until caramelized, about 30-45 minutes, stirring occasionally. Be patient! While the onions cook, make your pasta.



Time to shape…


1. Sheet a section of your usual egg pasta dough into a semi-thin sheet (setting 5 on my Marcato). Cut the sheet into 4-centimeter squares, or whatever size you like. I trimmed two opposite edges with a fluted cutter to get the traditional farfalle look, but this is optional!

2. Pinch two opposite edges together with your thumb and pointer fingers towards the center of the square (the two non-fluted sides, if using). The center of the square should bunch underneath the edges.

3. Firmly pinch the edges together and adjust the farfalle “wings” to fan out nicely, as needed. If the surface of your dough is dry, use a tiny bit of water on your fingertip to seal.

4. Repeat! Farfalle can sit to dry on a semolina floured-surface for several hours, which also helps them hold their shape, but is not necessary.

Finishing touches…

When the onions have caramelized, add the peas and tuna with its oil into the same pan over low heat. Stir to incorporate. Add the yogurt and toss to coat. Cook the farfalle in well-salted water until al dente, adding a couple of large spoonfuls of pasta water gradually to the sauce. Stir vigorously to emulsify, then add the farfalle directly to the pan with the sauce with a slotted spoon. Remove from heat, toss to coat, and add a few dashes of red pepper flakes. Serve topped with plenty of crunchy panko breadcrumbs and enjoy!



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