Farfalle tricolore with calamari, cherry tomatoes and fresh mint

  • cooking icon 30 minutes

Recipe in collaboration with

Cheap O Fresh


For 4 persons

  • 375 g

  • 1

    small bunch of fresh mint

  • 500 g

    squid rings (natural)

  • 500 g

    cherry tomatoes (cut in half)

  • 400 g

    whole peeled tomatoes

  • 3

    cloves of garlic (finely chopped)

  • 10 g

    liquid flour

  • a little sugar

  • olive oil

  • paprika

  • salt and pepper

Farfalle tricolore

Farfalle tricolore

3 colours of pasta in the shape of a butterfly or bow. In addition to the traditional amber yellow colour, the bows are combined with green (by mixing with spinach powder) and red (with tomato concentrate) bows. Try a fillet of sole with a serving of Soubry farfalle tricolore, delicious!


  1. Heat the olive oil in a pan and fry the squid rings with the garlic.
  2. Add the cherry tomatoes and then the whole peeled tomatoes.
  3. Season with salt and pepper, sprinkle with paprika and add a little sugar.
  4. If the sauce is a little too runny, add a little liquid flour.
  5. Cook the pasta al dente as directed on the packaging.
  6. Remove the mint leaves from the stem and add half the leaves to the preparation. Cook for a few more minutes and remove the pan from the heat.
  7. Mix the pasta with the sauce and finish with the rest of the mint leaves.

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