Vibrant Spring Tomato Pasta with Fusilli and Farfalle
A Refreshing Spring Tomato Pasta Recipe to Boost Your Appetite, Featuring Fun Pasta Shapes!
Introducing a special tomato pasta recipe bursting with the freshness of spring. I made this for my son a while ago when he had a poor appetite, and surprisingly, he ate it all up! It’s a flavor that both kids and adults will adore. By using unique pasta shapes like fusilli and farfalle, you can easily create a dish that’s not only beautiful to look at but also incredibly delicious – a perfect ‘springtime bowl’ meal. It’s an excellent choice for a special weekend meal!
Ingredients- Fusilli 2 handfuls (approx. 150-200g)
- Farfalle 12 pieces
- 1 Onion (medium size)
- 1/3 each of Red, Yellow, and Orange Bell Peppers
- 4 Button Mushrooms
- 10 cloves Garlic
- 1 bottle Jarred Tomato Sauce (450g)
- Pinch of Parsley Flakes
- 2/3 cup Pasta Water (water used to boil pasta)
Cooking Instructions
Step 1
First, let’s prepare all the vegetables. Thinly slice the button mushrooms and garlic cloves. Cut the onion in half and then slice it thinly along the grain. Remove the tops and seeds from the bell peppers (red, yellow, orange) and slice them into strips similar in thickness to the onion. Having your vegetables prepped beforehand will significantly speed up the cooking process.
Step 2
Now it’s time to cook the pasta. Bring a large pot of water to a rolling boil. Add the fusilli and farfalle. To prevent the pasta from sticking together, adding about 1/2 tablespoon of oil to the boiling water is a good idea. It’s best to cook the pasta for 1-2 minutes less than the package instructions suggest, aiming for an ‘al dente’ texture. Typically, 7-8 minutes is sufficient, but this can vary depending on the pasta type. (Note: Fusilli, with its spiral shape, is often used in salads or oil-based pasta dishes, but it pairs wonderfully with tomato sauce too!)
Step 3
While the pasta is cooking, let’s start on the sauce. Heat 2-3 tablespoons of olive oil (or cooking oil) in a wide pan over medium-low heat. Add the thinly sliced garlic cloves and sauté slowly until fragrant. Once the garlic starts to turn golden, add the sliced onion and cook until it becomes translucent. The onion will release its natural sweetness. When the onion is somewhat softened, add the colorful bell peppers and button mushrooms and stir-fry until all the vegetables are tender. Cooking over medium heat rather than high heat will prevent the vegetables from burning and ensure they cook deliciously.
Step 4
Once the vegetables are nicely sautéed, pour about 2/3 cup of the reserved pasta water into the pan. Pasta water is the secret ingredient for achieving the perfect sauce consistency and helping the sauce meld beautifully with the pasta! Bring the liquid to a simmer, then add the cooked fusilli and farfalle directly to the pan. Stir to combine. Finally, add the entire 450g jar of tomato sauce and stir everything together, ensuring the sauce coats all the ingredients evenly. Let it simmer for another 1-2 minutes, allowing the sauce to thicken and flavors to meld.
Step 5
Now, it’s time to plate your delicious tomato pasta! Serve the finished pasta attractively in bowls. Sprinkle a pinch of parsley flakes over the top for a restaurant-worthy presentation. For an extra touch of flavor, feel free to add grated Parmesan cheese or Grana Padano cheese according to your preference. This makes for a wonderful weekend meal that the whole family can enjoy!
