Barilla® Gluten Free Rotini

with Crispy Pancetta, Cherry Tomatoes & Baby Kale

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Ingredients for 6 people

  • 1 box Barilla® Gluten Free Rotini
  • 4 ounces (114 g) pancetta sliced thin
  • 2 cloves garlic peeled and sliced thin
  • 4 tablespoons (60 mL) extra virgin olive oil
  • 1 pint cherry tomatoes
  • 2 cups (680 g) baby kale
  • ½ cup (170 g) Parmigiano-Reggiano cheese shredded
  • salt and black pepper to taste
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  • Bring a large pot of water to a boil, add salt
  • Render pancetta in a large skillet over medium heat until crispy
  • Drain fat on a paper towel and set aside
  • Cook garlic in the same skillet with olive oil for 1 minute over medium heat
  • Add cherry tomatoes and cover the skillet with a lid
  • Steam until cherry tomatoes pop open and release some of their juice
  • Cook pasta according to the package directions
  • Drain pasta and toss it with the sauce and baby kale in a large mixing bowl
  • Top with parmigiano cheese and crispy pancetta before serving
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