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October 16, 2014 / Posted by:

Tri Color Pasta!

It’s hard to believe, but there was a time when people were able to serve up elegant and gourmet dishes without any help from Martha Stewart or Goopy Paltrow. How did we do it? We didn’t need to go to the farmer’s market to get some organic shit or spend 2 hours developing sores on our hands from making our own pasta. All we needed was a can of olives, a packet of dressing mix and a bag of tri color pasta. Those three key ingredients brought the ZING to your mouth.

In the 80s, tri color pasta was one of the IT foods. It was the kale of its time. We thought that shit was really, really healthy. It was triple the flavor (I couldn’t really tell)! Triple the party! And triple the wow! Every time my mom had a pot luck at work, she brought us a gigantic bowl of tri color pasta, because everybody brought that shit and they had pounds and pounds of leftovers. Either everyone was really lazy (that was it) or everyone knew that tri color pasta is to a pot luck what lube is to butt sex. You can never have too much of it (actually, you can)! Some people who were really skilled at the culinary arts would really bring the Le Cordon Bleu touch to tri color pasta by adding cherry tomatoes and Kraft parmesan cheese.

Sometimes I still see tri color pasta on menus at the finest restaurants (Coco’s, Carrow’s, etc…) and sometimes they write it as “tri colore” pasta. That extra “e” makes it extra gourmet, extra Italian and extra authentic.

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