Barilla Foodservice
Chef Lorenzo Boni
I grew up in Bologna, one of the food capitals of Italy. The food there is rich, full of flavors, and very well known all over the world. Some of Bologna's specialty dishes are Tortellini, Bolognese sauce, Lasagne, and many more wonderful preparations.
Over the years, as I was learning the culinary skills to become a chef, I traveled all over Italy. I came to appreciate so many distinctive and delicious cuisines, from Southern to Northern Italy.
I love healthy and tasteful pasta dishes with whatever the pasta is combined with, such as vegetables, seafood, or different meats. Working with pasta every day gives me the opportunity to be creative and I just love it!
I hope you'll enjoy these authentic Italian recipes that I selected for you.
Chef Lorenzo Boni
Executive Chef, Barilla America
Barilla® Whole Grain Rotini with Cherry Tomatoes, Mozzarella and Basil
| 1 box | Barilla Whole Grain Rotini | |
| 1 pint | Cherry Tomato Halved | |
| 4 ounces | Mozzarella Cheese Diced | |
| 4 leaves | Fresh Basil Cut Into Strips | |
| 4 tablespoons | Extra Virgin Olive Oil Divided | |
| 1 clove | Garlic Pressed |
Cook whole grain rotini according to package directions. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
Add garlic and sauté until slightly yellow, about 2 minutes. Remove garlic from skillet.
Add tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes.
Season with salt and pepper. Drain pasta and add to the skillet. Remove skillet from heat. Mix well.
Add cheese, basil and remaining olive oil to the pasta. Toss to combine.
