BARILLA PENNE RIGATE

WITH OLIVES, BASILICO SAUCE AND SICILIAN FENNEL SALAD

Made with

Barilla Penne Rigate

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  • Prep
  • Cook
  • Skill
    Beginner
  • Diet
    Vegetarian


  • 562
    Calories
  • 16.3g
    Total Fat
  • 23.2g
    Protein
  • 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

  • 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. 

  • 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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