Bring a large pot of water to the boil and add rock salt.
COOK THE PASTA
Cook 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
