Pasta Tre Colori alla Pescatora or translated directly to english, 3 colors pasta fisherman's style is my favourite pasta of all time. I first tried it when I visited 'Captain' in Rome before we were married many years ago and fell in love with it at first bite! This pasta is light, fresh and over the years I have 'mastered' the receipe and today I am going to share it with you : )
Ingredients (serves 4)
1 packet of 3 colors pasta (500gms)
Extra virgin olive oil
1/2 of an onion diced
1 teaspoon of chopped garlic
1 tablespoon of chopped red chili (optional)
2 tablespoons of chopped flat leaves parsley
1/3 can of chopped tomato
100 ml of white wine (or substitute with non-alcoholic grape beverages non sparkling)
Your choice of seafood (1 used mussles, calamaris and medium size prawns)
Boil water in a big pot and add salt to the water.
Add pasta to water and time according to the instruction on the packet. Make sure the pasta is
al-dente or slightly chewy instead of soft or soggy.
While the pasta is boiling, heat a pan and add in extra virgin olive oil.
Saute the onion and when it is soft add in the garlic and chili.
When the onion turn golden, add in the seafood and stir until half cooked.
Add in the wine or the substitute, stir and cover for 2 minutes.
Add in chopped tomato, pepper, salt and a bit of sugar (if you like)
Cover for another minute.
Finally add in the parsley and dribble some extra virgin olive oil
Drain the pasta, add it to the sauce and toss to coat the pasta.
It is important to time your pasta cooking and the preparation of the sauce together and to serve while hot or the pasta will get soft. Good luck trying and Buon appetito!