BARILLA GLUTEN FREE ELBOWS

WITH SALAMI AND BABY SPINACH IN NAPOLETANA SAUCE

Gluten Free Elbows

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Barilla Gluten Free Elbows

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Prep
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Skill
Beginner
Diet
Gluten Free

Who knew there was Gluten Free pasta that tastes just like real pasta? Try Barilla's delicious Gluten Free elbows in this simple, tasty dish.

727
Calories
41.8g
Total Fat
14.1g
Protein
74.2g
Total Carbohydrates

Ingredients

Ingredients for 4 people
  • 340g Barilla Gluten Free Elbows
  • 1 jar Barilla Napoletana sauce
  • 2 spring onions, thinly sliced
  • 100g salami
  • 40g Parmigiano Reggiano, grated
  • 80g fresh baby spinach
  • 80ml Extra Virgin Olive oil
  • Rock salt
  • Sea salt, to taste

Instructions

  • COOK THE PASTA

    Bring a large pot of water to the boil and add rock salt. Once boiling, add rock salt, we recommend 7 grams per litre of water. Drop the pasta into the boiling water and stir. Cook as per instructions on the box
  • COOK THE MEAT AND SAUCE

    Heat oil in a large fry pan, add spring onion and cook for 2 minutes, then add salami and Napoletana sauce. Leave to simmer together for 2 minutes.
  • COMBINE THE PASTA AND SAUCE

    Drain the pasta 1 minute before the instructed time and toss it in with the sauce to cook for the final minute.
  • FINISH AND SERVE

    Remove from the heat and add the cheese and spinach. Stir through until well combined. Serve with a drizzle of Extra Virgin Olive oil

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