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Barilla® Gluten Free Spaghetti
with Tomato, Basil & Parmigiano Cheese

Made with
Barilla Gluten Free Elbows
- Prep
- Cook
- Skill
- Casual
Ingredients
Ingredients for 6 people
- 1 box Barilla® Gluten Free Spaghetti
- 5 tablespoons (60 mL) extra virgin olive oil divided
- ½ small yellow onion diced
- 1 28 oz Italian style canned tomatoes chopped
- 4 fresh basil leaves torn
- ½ cup (170 g) Parmigiano-Reggiano cheese grated
- salt and black pepper to taste
Instructions
-
Sauté onion with 3 tablespoons (30 mL) of olive oil over medium heat in a large skillet until translucent
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Add tomatoes and season with salt and pepper, simmer for 10 minutes
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Bring a large pot of water to a boil, season with salt
- Cook pasta according to package directions
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Drain pasta and toss with sauce and fresh basil in a large mixing bowl
- Top with grated cheese and drizzle with olive oil before serving
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