A few months ago, Kaitlin and I were wandering around World Market (love that store!) and I was captivated by a box of rainbow farfalle. Farfalle, also know as bow-tie pasta, is one of my favorite shapes and, even better, the unique colors of the pasta came not from food coloring or dye but natural sources like beets, carrots, and spinach. I drooled over the box but ended up not purchasing it, only to be surprised when I received it as a gift for my birthday! Thanks, Kaitlin! Here is Artie’s recap of the delicious dinner he made the next night:
These fun bow-tie pastas had such unique multicolored striping, we didn’t feel that covering them in a jar of pasta sauce would do them justice. Instead, I opted to serve the pasta with an assortment of vegetables that mimicked the colors of the pasta.
To mimic the red, green, and beige stripes on the pasta, I decided to serve the pasta with tomatoes, zucchini, and chickpeas.
While the pasta boiled in salted water, I sautéed a couple cloves of garlic in olive oil over medium heat. I added diced pre-cooked chicken sausage and sautéed until the edges started to turn light brown and crispy. I added diced zucchini and a can of peeled plum tomatoes. I seasoned the mixture with salt, pepper, dried oregano, and dried basil.
When the mixture cooked long enough to soften the zucchini (about as long as it took the pasta to finish cooking), I drained off the excess liquid from the sauce (the canned tomatoes can be a little big juicy) and gently folded in the pasta. The dish was topped with freshly grated parmesan.
With the rustic taste of the hearty vegetable sauce and the playful colors of the pasta, this rainbow farfalle dish affirmed the quote by Italian filmmaker Federico Fellini, “Life is a combination of magic and pasta.”