- 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
TO STARTIn a large fry pan, cook the onion and garlic in a little oil. Once golden, add the pitted olives.
ADD THE SAUCEAdd the Barilla Basilico sauce and bring to a simmer.
COOK THE PASTAAdd the Penne Rigate to plenty of salted boiling water and cook according to the instructions on the pack.
PREPARE THE SALADMeanwhile, 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 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.