Monday, August 10, 2009

Farfalle with watermelon

This pasta is certainly not traditional, but it is tasty and it's a great way to use up any extra watermelon you've got sitting around!

I read somewhere that you can use watermelon pretty much anywhere you would use tomato. While watermelon is clearly no tomato substitue, the idea of using watermelon in a savory dish intrigued me, and as I have a gigantic watermelon sitting in my fridge, now seemed like a good time to try it out!

I did use the watermelon pretty much as I would use cherry tomatoes, though I probably put more thought into the other elements of the dish that I would have if I were using tomatoes. I wanted to combine the watermelon with something salty to highlight its sweetness, so I chose black olives, which worked perfectly. I imagine feta would also be delicious here, but I'll have to try that one another time.

75 g. farfalle per person
1 large slice of watermelon per person
A handful of kalamata olives
Several leaves of basil
Olive oil

Bring a large pot of water to a boil and, in the meantime, cut the watermelon into small chunks. Rinse and pit the olives, slice them in half, and add them to the watermelon. Wash the basil leaves and chop them up.

When the water is boiling, add lots of salt, and then the farfalle. Let cook until al dente, drain, and run under cold water. Drain the farfalle again, and mix them with the watermelon, olives, and basil. Drizzle with olive oil, and add the pepper (I didn't add any more salt because I had used a lot when cooking the farfalle, but if you think the dish needs it, go ahead and add some more).

Serve immediately or after refrigerating - this is a great dish for a hot day!

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