8 ounces “rigatoni” noodles
3 ½ ounces boiled ham
4 tomatoes, puréed
1 teaspoon prepared French mustard
salt and pepper
½ cup safflower oil
1 Tablespoon heavy cream
3 ½ ounces olives
- Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
- Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
- Mix the French mustard together with the lemon, salt and pepper; gradually add the oil, stirring continuously. Blend in the tomato purée and heavy cream.
- Mix the pink dressing with the noodles. Place in a serving dish, sprinkle with the ham, and garnish with the olives.
You can use elbow macaroni, “bow-knots,” or shell-shaped macaroni – the shape does not matter.
Children will enjoy this unusual entrée, particularly during the summer months. Complete the meal with carrot juice and fresh fruits.
© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.