I guess it’s clear why I decided to call it tricolor pasta, right? There’s the red of the tomato, the white of the mozzarella, and the green of the basil. Three colors that immediately remind us of Italy. This pasta is proof that even with a few ingredients and a few steps, we can create a truly delicious dish. A creamy sauce envelops the pasta with its color and sweetness. It is made with peeled tomatoes and enriched, with the heat off, with plenty of grated cheese and fresh basil. To complete it all, a sprinkle of diced mozzarella that slightly melts with the warmth of the pasta and provides that stringy and tasty note that everyone loves. In short… a quick, easy, and irresistible dish, perfect when you crave something delicious without much fuss. Serve this pasta lukewarm, with a few extra basil leaves for garnish and let the tricolor do the rest.
Other pasta recipes I recommend trying:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Tricolor Pasta
- 12 oz pasta (any shape you like)
- 14 oz peeled tomatoes
- 1 clove garlic
- 1 pinch baking soda
- A few leaves basil
- 1 oz Grana Padano cheese, grated (or Parmesan)
- 9 oz mozzarella
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Immersion Blender
- 1 Saucepan
- 1 Pot
- 1 Colander
Preparation of Tricolor Pasta
Transfer the peeled tomatoes into the cup of an immersion blender and blend them.
In a large saucepan, heat a drizzle of oil and fry a peeled garlic clove, removing its central core.
Let it sizzle for a few moments, then add the blended tomatoes and a pinch of baking soda to reduce the acidity.
Salt to taste, add a few torn basil leaves, and continue cooking for about ten minutes on moderate heat, stirring occasionally. Once cooked, the sauce should have slightly thickened. Turn off the heat, remove the garlic, and let it cool slightly.
When the sauce is lukewarm, add the grated cheese and mix everything together.
Cut the mozzarella into cubes.
Cook the pasta in plenty of salted boiling water, drain it al dente, and transfer it directly into the sauce pot. Stir carefully until it is perfectly coated with the sauce.
At this point, also add the mozzarella cubes that will melt slightly thanks to the heat of the pasta.
Serve the tricolor pasta on individual plates, garnish with more fresh basil, season with freshly ground black pepper, and serve immediately. Enjoy! Paola.
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