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Sauces
BARILLA PENNE RIGATE
WITH OLIVES, BASILICO SAUCE AND SICILIAN FENNEL SALAD

Made with
Barilla Penne Rigate
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- Prep
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- Cook
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- Skill
- Beginner
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- Diet
- Vegetarian
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- 562
- Calories
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- 16.3g
- Total Fat
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- 23.2g
- Protein
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- 75.3g
- Total Carbohydrates
Ingredients
Ingredients for 4 people
- 350g Barilla Penne Rigate
- 1 jar Barilla Basilico sauce
- 1/2 onion, finely chopped
- 1 garlic clove, crushed
- 1 fresh red chilli
- 1/2 cup of green olives, pitted
- 1 orange
- 1/2 fennel bulb, finely sliced
- 100g Parmesan Cheese
- Extra Virgin Olive oil
- Rock salt, for pasta water
- Salt and pepper, to taste
Instructions
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TO START
In a large fry pan, cook the onion and garlic in a little oil. Once golden, add the pitted olives. -
ADD THE SAUCE
Add the Barilla Basilico sauce and bring to a simmer. -
COOK THE PASTA
Add the Penne Rigate to plenty of salted boiling water and cook according to the instructions on the pack. -
PREPARE THE SALAD
Meanwhile, peel the orange and cut it in segments, slice the fennel and combine in a bowl with olive oil and salt. -
COMBINE THE PASTA AND SAUCE
Drain the pasta one minute before the suggested cooking time. Toss the pasta in with the sauce and cook for a further minute.
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SERVE WITH THE SALAD
Garnish the fennel salad with cheese, remove the pasta from the heat and and serve both together with a drizzle of Extra Virgin Olive oil.
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