Bicolore means two colours in Italian which is exactly what you get in this yummy basil and tomato pasta. The homemade pesto makes all the difference.


  • For the pesto

  • 1 large bunch of fresh basil

  • 8 tablespoons extra virgin olive oil

  • 2 tablespoons pine nuts

  • 1 large clove garlic

  • 60g freshly grated parmesan cheese

  • 2 tablespoons freshly grated pecorino romano cheese

  • For the tomato sauce

  • 25g butter

  • dash of olive oil

  • 1 small onion finely chopped

  • 1 x 400g tin Italian plum tomatoes chopped

  • 1 bay leaf

  • ½ stock cube or salt to taste

  • 2 fresh plum tomatoes, chopped into cubes

  • 500g penne or rigatoni pasta

  • Knob butter

  • Extra parmesan for sprinkling, if desired


  • 1.

    Put all the pesto ingredients in a blender or food processor and process until creamy. Put into a bowl and add the parmesan and pecorino cheeses. Set aside.

  • 2.

    For the tomato sauce put some butter and olive oil into a pan. Add the onion and cook until soft and beginning to colour. Add the tomatoes, bay leaf and stock cube or salt and cook till thick - about 15 minutes. It should be quite dense.

  • 3.

    Cook the pasta until al dente, strain and return to the pan. Add a knob of butter - toss, then add the pesto and mix well. Add the tomato sauce and toss again. Mix in the chopped fresh tomatoes and serve immediately with extra parmesan if required.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 964kj
  • Fat Total 49g
  • Saturated Fat 14g
  • Protein 27g
  • Carbohydrate 104g
  • Sugar 9g
  • Sodium 384mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The tomato sauce should just be enough to give the dish colour. If there is too much, the green of the pesto will be hidden.

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