Pasta bicolore (two colour pasta)

Ed Baines has combined two classic Italian sauces - pesto and tomato - to make a simple yet tasty and very colourful supper
By Ed Baines
Pasta bicolore (two colour pasta)
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the pesto

  • 1 large bunch of basil
  • 8 tbsp extra virgin olive oil
  • 2 tbsp pine kernels
  • 1 large clove garlic
  • 60 g parmesan, grated
  • 2 tbsp pecorino cheese, (Pecorino Romano, if available) freshly grated

For the tomato sauce

  • 25 g butter
  • 1 dashes of olive oil
  • 1 small onion, finely chopped
  • 400 g canned chopped tomatoes, chopped
  • 1 bay leaves
  • 0.5 vegetable stock cube, or salt to taste
  • 2 fresh plum tomatoes
  • 500 g penne, or rigatoni
  • 1 handfuls parmesan, grated, to serve


1. For the pesto, put the basil, olive oil, pine nuts and garlic in a blender or food processor and process until creamy. Put into a small bowl and add the Parmesan and pecorino cheeses. Set aside.2. For the tomato sauce, put the butter and olive oil into a pan. Add the onion and cook until soft and beginning to colour. Add the canned tomatoes, bay leaf and stock cube or salt. Cook for about 15 minutes or until thick it should be quite dense.3. Cook the pasta until al dente, strain and return to the pan. Add the knob of butter, toss, then add the pesto and mix well.4. Add the tomato sauce and toss again. Mix in the chopped fresh tomatoes and serve immediately with extra Parmesan if required.

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