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Balance thinner strands of pasta with light sauces and thicker strands with robust sauces.
These fun and versatile shapes do well in a pasta salad, baked dishes and with chunkier sauces.
Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
A variety of lasagne sheets and recipes.
The perfect shapes to accent your favorite bowl of soup.
An Italian favorite for over 145 years.
Gluten free pasta with a classic pasta taste and texture.
Surprisingly delicious, fried pasta paired with vegetables and chopped basil– you’ll fall in love with something new!
1 box Barilla® Capellini
1/4 cup (63 mL) extra virgin olive oil
2 cups (680 g) red onions, julienne
3 cups (1020 g) fresh tomatoes, diced, peeled, seeded
2 leaves fresh basil chopped
½ cup (170 g) Parmigiano-Reggiano cheese, grated and divided
2 tbsp (30 mL) butter
Heat olive oil in a large skillet, and sauté onions over medium heat for about 10 minutes.
Season with salt and pepper to taste, then simmer for 5-7 minutes and set aside.
Drain and toss with ½ the sauce (125 mL) and Parmigiano cheese.
Adjust seasonings and allow the pasta to cool.
Melt butter in a non-stick pan, add Angel Hair and fry until the bottom is golden brown and crispy.
Invert it onto a plate or cutting board.
Return pasta to pan to cook another side and cook until golden brown and crispy on both sides.
Invert onto a serving platter, pour reserved sauce over pasta cake and serve.
See whole pasta range
