BARILLA PENNE RIGATE
WITH OLIVES, BASILICO SAUCE AND SICILIAN FENNEL SALAD
- Total Fat
- Total Carbohydrates
- 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
1 TO STARTIn a large fry pan, cook the onion and garlic in a little oil. Once golden, add the pitted olives.
2 ADD THE SAUCEAdd the Barilla Basilico sauce and bring to a simmer.
3 COOK THE PASTAAdd the Penne Rigate to plenty of salted boiling water and cook according to the instructions on the pack.
4 PREPARE THE SALADMeanwhile, peel the orange and cut it in segments, slice the fennel and combine in a bowl with olive oil and salt.
5 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.
6 SERVE WITH THE SALADGarnish the fennel salad with cheese, remove the pasta from the heat and and serve both together with a drizzle of Extra Virgin Olive oil.