Fusilli with a Rainbow-Colored Sauce

Fusilli Arcobaleno

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

In truth, this is not one of the recipes that exemplifies the few-ingredient style of Italian cooking. What is very Italian is how the ingredients do not all blend into one another—you can taste the flavor of each one. The amount of preparation is also not as daunting as it might seem, because the amounts are small and the vegetables are added in stages, so you can work as the sauce cooks. I also add the salt in stages here, seasoning each ingredient as it goes in, to best bring out the flavor.


  • ½ small yellow onion
  • 3 tablespoons extra-virgin olive oil
  • 1 medium clove garlic
  • ½ green bell pepper
  • ½ yellow bell pepper
  • teaspoon hot red pepper flakes
  • Salt
  • 1 medium zucchini (6–7 ounces)
  • ¾ pound fresh tomatoes
  • ½ medium eggplant (8 ounces)
  • 1 pound fusilli
  • ½ cup packed arugula (about 1 ounce)
  • 8–10 fresh basil leaves


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the onion and finely chop it. Put the olive oil in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion turns a rich golden color, about 5 minutes.
  3. While the onion is sautéing, peel and finely chop the garlic. Peel the green and yellow peppers and cut them into ¼-inch dice.
  4. When the onion is ready, add the garlic, peppers, and hot red pepper flakes. Lightly season with salt and continue sautéing over medium-high heat for about 3 minutes, stirring periodically.
  5. While the peppers are sautéing, wash the zucchini, trim the ends, and cut into chunks no bigger than ½ inch. Add them to the pan and season them lightly with salt. Continue cooking until the zucchini is almost tender, 6 to 8 minutes.
  6. While the zucchini is cooking, peel the tomatoes and coarsely chop them. Peel the eggplant and cut it into ½-inch cubes.
  7. When the zucchini is ready, add the tomatoes and eggplant and season lightly with salt. Cover the pan, lower the heat to medium, and cook until the eggplant is tender and becomes translucent, 8 to 10 minutes.
  8. When the eggplant is halfway done, add about 2 tablespoons salt to the boiling pasta water, add the fusilli, and stir well. Cook until al dente.
  9. Wash the arugula and coarsely chop the basil. When the eggplant is tender, uncover the pan and add the arugula and basil. Continue cooking until the arugula has wilted completely, 1 to 2 minutes, then remove from the heat.
  10. When the pasta is done, drain well, toss with the sauce, and serve at once.