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Barilla Gemelli with Roasted Fennel and Black Garlic

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Barilla Gemelli with Roasted Fennel and Black Garlic
30 minutes

First course

Ingredients for 4 people

1 box BARILLA Gemelli
2 heads fennel sliced thin and roasted
4 tablespoons extra virgin olive oil
5 cloves black garlic sliced
1 Jar Barilla Tomato and Basil Sauce
to taste salt
to taste black pepper
¼ cup Parmigiano Reggiano cheese grated

Preparation 5 minutes preparation + 25 minutes cooking
1. PRE-HEAT Oven to 400°F

2. TOSS fennel with 2 tbsp Extra Virgin olive oil and season with salt and pepper

3. ROAST on a sheet tray until slightly brown and soft

4. BRING a large pot of water to a boil

5. In a large skillet, SAUTÉ sliced black garlic in olive oil for 1 minute

6. ADD roasted fennel and sauté for 1 minute

7. ADD tomato sauce and bring to a simmer

8. COOK pasta according to package directions

9. DRAIN, reserving ½ cup cooking liquid and then adding the liquid to the sauce

10. ADD pasta to sauce and stir to combine

11. REMOVE from heat and add cheese

12. TOSS well