Fusilli Tricolore

Preparation info

  • Serves


    , as a main course
    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About

If you can’t get fusilli, use another short chunky pasta shape that will bold a sauce well.


  • 4 tbsp extra virgin olive oil
  • 8 oz / 230 g fine green beans,


First make the vegetable sauce. Heat the olive oil in a heavy-based saucepan or frying pan. Top and tail the beans, and snap them in three or four places, depending on length. Wipe and quarter or slice the mushrooms. Peel and deseed the tomatoes and cut the flesh into strips about ¼ in /