Barilla® Fried Capellini

with Red Onion, Tomatoes & Parmigiano Cheese

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Surprisingly delicious, fried pasta paired with vegetables and chopped basil– you’ll fall in love with something new!

Ingredients 8 Number of Servings

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

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  • Heat olive oil in a large skillet, and sauté onions over medium heat for about 10 minutes.

  • Add tomatoes, basil, and 1 cup (250 mL) of water and simmer.
  • Season with salt and pepper to taste, then simmer for 5-7 minutes and set aside.

  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • 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.

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