BARILLA GLUTEN FREE ELBOWS
WITH SALAMI AND BABY SPINACH IN NAPOLETANA SAUCE
- 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.
- Total Fat
- Total Carbohydrates
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
COOK THE PASTABring 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 SAUCEHeat 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 SAUCEDrain 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