Community Recipe
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Cavatappi Niçoise Menu

* Preheat broiler. Combine 1/4 cup soft goat cheese, 2 teaspoons chopped fresh parsley, 1/2 teaspoon chopped fresh thyme, and 1/2 teaspoon minced fresh shallot, stirring well. Spread about 1 tablespoon cheese mixture over each of 4 (1-ounce) baguette slices. Broil 2 minutes or until lightly browned.

Cavatappi Niçoise

Look for Mediterranean white tuna at specialty markets. This premium product makes a difference in this salad.

Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Ingredients

8 ounces haricots verts, trimmed and halved
8 ounces uncooked cavatappi pasta
1 (7.76-ounce) can solid white tuna, packed in oil
1 cup grape tomatoes, halved
1/3 cup niÃ§oise olives, pitted
2 tablespoons minced shallots
2 tablespoons capers, drained

2 tablespoons extravirgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 anchovy fillets, drained

Preparation

1. Cook beans in boiling water 3 minutes; remove with a slotted spoon. Rinse under cold water; drain. Place beans in a large bowl. Cook pasta according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Add pasta to beans.

2. Drain tuna through a sieve over a bowl, reserving oil. Flake tuna with a fork. Add tuna and next 4 ingredients (through capers) to bowl; toss. Combine reserved oil, olive oil, and remaining ingredients in a blender; process until smooth. Pour oil mixture over pasta mixture; toss to coat.

Cooking Light AUGUST 2008

Herbed goat cheese toasts*

Fresh berries

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