Barilla Gemelli with San Marzano Tomatoes

EMBRACE THE JOY OF LIVING WITH THIS EASY ITALIAN RECIPE THAT PROMISES TO DELIGHT YOUR TASTE BUDS.

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Barilla Gemelli
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Ratings

Prep
Cook
Skill
Beginner
Diet
Vegetarian

Italian Phrase to Know: Il dolce far niente (the art of doing nothing)

Immerse yourself in the flavours of Campania with this Barilla Gemelli Pasta with San Marzano Tomatoes and Buffalo Mozzarella. This recipe is a celebration of simplicity and quality ingredients, featuring al dente Barilla Gemelli pasta with the vibrant sweetness of San Marzano tomatoes and the luxurious creaminess of buffalo mozzarella. Let the aroma of tomatoes and mozzarella evoke visions of the Amalfi Coast’s sun-soaked cliffs and azure waters. And when you utter the phrase "il dolce far niente” with each bite, embrace the joy of living in the moment, whether indulging in delicious pasta or exploring the coastal wonders of Campania!

Best paired with Ruffino Chianti DOCG

Origin: Italy

Taste profile: Chianti is Ruffino's original wine, and one of the world's most recognized Tuscan wines. The wine is extra dry, medium-bodied and well-structured. Enjoy aromas and flavours of chestnut, leather, rye bread and red berry fruit, with spicy notes and a touch of pepper. 

Recipe credit: Frederike Lachance-Brulotte @folksandforks

Ingredients 4 Number of Servings

1 box Barilla Gemelli Pasta

1/3 cup olive oil + extra for serving

6 cloves of garlic, minced

1/2 tsp crushed chili flakes

1 can San Marzano tomatoes

1 cup fresh basil

Salt and freshly ground black pepper to taste 

1 ball buffalo mozzarella

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Instructions

  • In a pot of boiling salted water, cook Barilla Gemelli pasta until al dente.

  • While the pasta is cooking, in a sauté pan over low heat with olive oil, brown the garlic with the crushed chili flakes for about 3 minutes.

  • Add the canned tomatoes, then simmer for 5 minutes.

  • Add the salt, pepper and tear the basil leaves.

  • When the pasta is ready, transfer the pasta directly into the sauce with a little cooking water if needed.

  • Serve with pieces of torn mozzarella, a little more fresh basil and a drizzle of olive oil.

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