Tomato, basil and oregano, it's a classic combination for good reason.
- Total Fat
- Total Carbohydrates
Ingredients 2 Number of Servings
- 160g Barilla Spaghetti No. 5
- 1/2 jar Barilla Basilico sauce
- Parmigiano Reggiano, freshly grated, to taste
- Oregano flakes, to taste
- Rock salt for pasta water
- Sea salt and pepper, to taste
TO STARTBring a large pot of water to the boil and add salt.
COOK THE SPAGHETTIOnce the water is boiling, cook the Spaghetti and drain 2 minutes before the suggested time on the pack. Make sure to reserve a cup of pasta water.
COOK THE SAUCEWhile the Spaghetti is cooking, pour the Basilico sauce into a pan and leave to simmer over a gentle heat.
COMBINE AND SERVEOnce the pasta is cooked al dente, add to the pan with the reserved pasta water, cook together until sauce is emulsified. Top with Parmigiano Reggiano and oregano and serve.