I hate to be so whiney and grumble about the heat and humidity so much especially since other areas in Europe have it way worse, but the heat and humidity was pretty bad today. It was so bad that we have the a/c on, but it is still warm inside (31C/87F). And when I changed my clothes, it felt like when you put something on straight out of the dryer, only problem is we have no dryer.
Satoshi was off today, and I had a bead class, so I had to figure out what we could eat for lunch since we didn't have time to eat out. I recently found a new recipe for reisei pasta, so I wanted to try it out. Reisei means cool dish, so reisei pasta is cool pasta. I've made a version and also have bought reisei pasta in the past and posted about it here and here.
This recipe is really fast and delicious, if you have the ingredients, I hope you will try it.
Reisei pasta serves 2
2 portions cappelini or any type of pasta you have
1/2 can of tuna
2 tomatoes, diced
1 tablespoon capers
2 tablespoons pine nuts
6 leaves basil, torn
4 tablespoon EVOO
1 teaspoon balsamic vinegar
Put the tuna, tomato, capers, basil into a bowl and add a pinch of salt. Mix well and chill.
Cook pasta about 30 seconds longer than what the package says.
When the pasta is ready, put into an ice bath.
Drain the pasta well and add the tuna mixture. Add the EVOO, balsamic vinegar and nuts.
Salt and pepper to taste.
NOTES: I used whole wheat fusilli and spaghetti, added diced onions and 1 tablespoon of pumpkin seeds and pine nuts. I also had some Italian parsley leftover, so I tore that up and added it in too. Instead of 4 tablespoons of EVOO, I only used 2. This pasta went nicely with 3-bean salad.