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Pasta Nicoise

Whipping up this sensational pasta dinner is as easy as boiling water. Eggs, pasta, and an array of bright produce cook in a single pot for a meal that's sure to be a new summer classic.

  • prep: 20 mins
    total time: 50 mins
  • servings: 4

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Ingredients

  • 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

Cook's Note

Temp Tip
This dish is great served warm, room temperature, or even chilled, so it's perfect for a potluck or picnic.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, July/August July/August 2012

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Reviews (1)

  • 10 Sep, 2012

    Easy and delicious. I served it warm. Will definitely make again.