Pasta Niçoise

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You may recall a previous post during my Pantry Wars phase about Salad Niçoise. It’s one of my absolute favorite things to order in a restaurant…and also one of my favorite meals to make at home. Sometimes, salad just isn’t enough….so I took all the Niçoise staples and mixed it with angel hair pasta. Truly a carb feast…but who cares…it’s spring!

A traditional salad has to be made hour in advance because the potatoes, green beans and eggs have to cool. This pasta can be eaten right away because everything should be hot anyways.

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Pasta Niçoise

Serves 1 (double as necessary)

Ingredients for the pasta:

1 serving angel hair pasta (cooked to al dente)

1/3 cup chopped tomatoes

1 medium red skinned potato

1/4 capers

1/3 cup canned tuna

1 hard-boiled egg

1/3 cup green beans

1 Tbs chopped red onions

Ingredients for the dressing:

makes enough for three servings

1/2 cup olive oil

1/2 can anchovies

1 clove garlic, mashed

1/2 tbs Dijon mustard

Method:

1. Boil the potato in water for about 20 minutes. Boil the egg and blanch the green beans.

2. Chop up the vegetables into bite sized pieces and mix them with the pasta. Add all other ingredients.

3. Mash the garlic and anchovies together in a bowl, add the dijon, then the olive oil and beat more. This would work really well in a food processor, but make sure you have a good dishwasher, otherwise your beloved cuisinart will wreak of anchovies for the rest of it’s life. Drizzle dressing over pasta and lick those salty lips.

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