Grocery
Tri-Color Fusilli Pasta
What it is
This is a type of dried pasta made from durum wheat semolina. It is shaped into corkscrew or spiral forms, and the tri-color variety gets its distinct appearance from the addition of natural coloring agents. Typically, one color comes from spinach, another from tomato, and the base pasta is plain semolina. This combination offers visual appeal to dishes.
How people cook with it
Tri-color fusilli is a versatile pasta shape that holds sauces well. It is a popular choice for both simple weeknight meals and more elaborate pasta dishes.
- Tossed with pesto
- Mixed into pasta salads
- Served with marinara sauce
- Baked in casseroles
To cook, bring a large pot of salted water to a rolling boil. Add the tri-color fusilli and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta thoroughly, reserving a little of the cooking water. You can then toss it directly with your favorite sauce, vegetables, or other ingredients. The unique shape helps capture and distribute sauces evenly.
How it differs from similar foods
Compared to plain fusilli, the tri-color version offers a visual enhancement to meals. The flavors of the spinach and tomato are subtle and do not significantly alter the overall taste profile of the pasta itself, allowing it to pair with a wide range of sauces.
Who it is for
Home cooks looking to add color and texture to their pasta dishes will find this appealing.
How to keep the rest
Store any unused dried tri-color fusilli in its original packaging or an airtight container in a cool, dry place. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry.