- Total Fat
- Total Carbohydrates
Ingredients 4 Number of Servings
- 340g Barilla Farfalle
- 1 jar Barilla Napoletana sauce
- 2 garlic cloves, chopped
- 50ml Extra Virgin Olive Oil
- 60g Parmesan cheese
- Rock salt, for pasta water
TO STARTBring a large pot of water to the boil and add rock salt.
COOK THE PASTACook the Barilla Farfalle until al dente, following the instructions on the box. Drain the pasta 2 minutes before suggested time on the pack, reserving some of the pasta water.
PREPARE THE SAUCE
In the meantime, in a large saucepan, cook the garlic with a tablespoon of olive oil. Then add the Napoletana sauce and bring to a simmer.
COMBINE AND SERVE
Toss the Farfalle together with the sauce and add a ladle of pasta water. Mix in the Parmesan cheese and remove from the heat. Serve with a drizzle of olive oil