Barilla recipes Classic Blue Box

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BARILLA Mezzi Rigatoni with Fresh Tomatoes, Sundried Tomatoes, Black Olives and Toasted Walnuts


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BARILLA Mezzi Rigatoni with Fresh Tomatoes, Sundried Tomatoes, Black Olives and Toasted Walnuts
PREPARATION TIME
25 minutes

TYPE
First course


TYPE OF RECIPE
Vegetarian


Ingredients for 4 people


1 Box BARILLA Mezzi Rigatoni
6 tablespoons extra-virgin olive oil
1 clove garlic
2 plum tomatoes diced
½ cup black olives sliced
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
salt and black pepper to taste
1 cup toasted walnuts chopped
¾ cup sun dried tomatoes (diced)
2 tablespoons parsley chopped



Preparation 15 minutes preparation + 10 minutes cooking
1. BRING a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tbsp of olive oil and place on sheet tray to cool down

2. In a blender COMBINE the Dijon mustard, red wine vinegar salt, pepper and parsley and puree, then slowly drizzle in the remaining olive oil to make the vinaigrette

3. In a large bowl COMBINE the raw and sun dried tomatoes and olives, season with salt and pepper to taste

4. ADD the pasta and stir to combine

5. Before serving ADD the toasted walnuts