Recipes › Pasta › Patriotic Pasta Recipe

Patriotic Pasta Recipe

Recipe by Pedro M. A. Neves

This vibrant Patriotic Pasta celebrates Italy's flag with fresh basil, ripe tomatoes, and creamy mozzarella layered through tender pasta ribbons. A modern take on traditional Italian ingredients, this dish combines the green of basil, white of fresh cheese, and red of tomatoes in every forkful. Light, refreshing, and perfect for warm weather meals, it captures the essence of Italian simplicity and color.

Ingredients

• 400g dried pappardelle or fettuccine pasta
• 250g ripe Roma tomatoes, diced
• 200g fresh mozzarella cheese, torn into bite-sized pieces
• 40g fresh basil leaves, roughly torn
• 60ml extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 small red onion, finely diced
• 15ml balsamic vinegar
• 5g sea salt
• 3g freshly ground black pepper
• 30g Parmigiano-Reggiano cheese, grated

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 120ml (½ cup) of pasta water before draining.

2. While pasta cooks, heat 45ml (3 tablespoons) of olive oil in a large skillet over medium heat. Add sliced garlic and red onion, stirring frequently until softened and fragrant, about 3 minutes.

3. Add diced tomatoes to the skillet along with sea salt and black pepper. Cook for 3-4 minutes, gently stirring, until tomatoes begin to release their juices and soften slightly.

4. Stir in balsamic vinegar and remove the skillet from heat. Fold in the torn fresh mozzarella pieces and most of the torn basil, reserving some for garnish.

5. Add the drained pasta to the tomato and mozzarella mixture, tossing gently to combine. Pour in 60-90ml (¼ to ⅓ cup) of reserved pasta water, a little at a time, until the pasta achieves a light, saucy consistency.

6. Divide the pasta among four warm bowls. Drizzle each serving with remaining 15ml (1 tablespoon) of extra virgin olive oil, sprinkle with Parmigiano-Reggiano cheese, and top with reserved fresh basil leaves.

Substitutions

• Substitute fresh mozzarella with burrata cheese for a richer, creamier texture
• Replace Roma tomatoes with halved cherry tomatoes or heirloom tomato varieties
• Use arugula instead of basil for a peppery variation
• Swap pappardelle with linguine, tagliatelle, or fresh egg pasta sheets

Tips

• Do not cook the sauce; the residual heat from the hot pasta will warm the fresh mozzarella and tomatoes perfectly while maintaining their delicate flavors
• Tear mozzarella by hand rather than cutting to create irregular pieces that melt more evenly throughout the dish
• Use high-quality extra virgin olive oil as it is essential to this minimalist recipe; poor quality oil will noticeably diminish the final result
• Add pasta water gradually to achieve the correct consistency; the mixture should coat the pasta lightly, not pool at the bottom of the bowl

This dish is inspired by the Italian tricolore tradition, where the country's national colors—green, white, and red—are represented through iconic ingredients. While not a traditional single regional pasta, it reflects modern Italian cooking philosophy that celebrates fresh, quality ingredients prepared simply without unnecessary adornment.

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