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Barilla® Gluten Free Rotini

with Crispy Pancetta, Cherry Tomatoes & Baby Kale



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


  1. 1
    Bring a large pot of water to a boil, add salt
  2. 2
    Render pancetta in a large skillet over medium heat until crispy
  3. 3
    Drain fat on a paper towel and set aside
  4. 4
    Cook garlic in the same skillet with olive oil for 1 minute over medium heat
  5. 5
    Add cherry tomatoes and cover the skillet with a lid
  6. 6
    Steam until cherry tomatoes pop open and release some of their juice
  7. 7
    Cook pasta according to the package directions
  8. 8
    Drain pasta and toss it with the sauce and baby kale in a large mixing bowl
  9. 9
    Top with parmigiano cheese and crispy pancetta before serving

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