Road to Milano Cortina 2026

Ingredients

• 400 g Tri‑Color Pasta (any tri‑color fusilli, penne, or rotini; dry)
• 3 medium Fresh Tomatoes (about 400 g, diced)
• 2 tbsp Extra‑Virgin Olive Oil (for sautéing)
• 2 cloves Garlic (minced)
• 1 tsp Salt (to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 cup Fresh Basil Leaves (packed, torn)
• 150 g Fresh Mozzarella (torn into bite‑size pieces)
• 2 tbsp Parmesan Cheese (grated, optional)
• 1 pinch Red Pepper Flakes (optional, for heat)

Instructions

1. Boil Pasta

   Fill a large pot with 4 L of water, add 1 tsp salt, and bring to a rolling boil. Add the tri‑color pasta and cook for 7 minutes, stirring occasionally, until al dente.

   Time: PT10M

   Temperature: 100°C

2. Prepare Tomato Sauce

   While the pasta cooks, heat 2 tbsp olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the diced fresh tomatoes, a pinch of red pepper flakes, salt, and pepper. Simmer for 8 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.

   Time: PT10M

   Temperature: medium heat

3. Drain Pasta

   When the pasta is al dente, reserve 1 cup of the hot pasta water, then drain the pasta in a colander.

   Time: PT2M

4. Combine Pasta and Sauce

   Return the drained pasta to the pot or a large serving bowl. Pour the tomato sauce over the pasta, add the torn mozzarella pieces, and toss gently. If the mixture looks dry, add a splash of the reserved pasta water until the desired consistency is reached.

   Time: PT3M

5. Finish and Serve

   Stir in the torn basil leaves and grated Parmesan (if using). Serve immediately on warm plates.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

70 g

Fat

12 g

Fiber

4 g