Food & Drink

Take Your Best Shot: Fagiolini arcobaleno

We bought a package of rainbow colored bean-shaped pasta in Pienza, Italy, called fagiolini arcobaleno (the black ones were colored with squid ink) one September. The next summer I cooked them up with a quick simple sauce. Olive oil, garlic, white wine, fresh picked tomatoes coarsely chopped, Italian parsley, and for the last few minutes fresh picked basil and a few shrimp we had on hand. Bright colors, bright taste, great with a glass of Sauvignon Blanc - one of the joys of a Sacramento garden.
We bought a package of rainbow colored bean-shaped pasta in Pienza, Italy, called fagiolini arcobaleno (the black ones were colored with squid ink) one September. The next summer I cooked them up with a quick simple sauce. Olive oil, garlic, white wine, fresh picked tomatoes coarsely chopped, Italian parsley, and for the last few minutes fresh picked basil and a few shrimp we had on hand. Bright colors, bright taste, great with a glass of Sauvignon Blanc - one of the joys of a Sacramento garden. Steve Caple

The photographer: Steve Caple of Sacramento

The dish: We bought a package of rainbow-colored bean-shaped pasta in Pienza, Italy, called fagiolini arcobaleno (the black ones were colored with squid ink) one September. The next summer I cooked them up with a quick simple sauce. Olive oil, garlic, white wine, fresh-picked tomatoes coarsely chopped, Italian parsley and. for the last few minutes. fresh picked basil and a few shrimp we had on hand. Bright colors, bright taste, great with a glass of sauvignon blanc – one of the joys of a Sacramento garden.

Send us your best shots

The Bee wants you to share your best food and drink photographs with other readers. “Take Your Best Shot” is a weekly feature that spotlights what you’re eating, drinking and enjoying. Please submit your photograph, with a brief description of what’s going on and the photographer’s name and city of residence to sacfeast@sacbee.com. All submissions become property of The Bee.

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