Barilla® Gluten Free Spaghetti

with Tomato, Basil & Parmigiano Cheese

Made with

Barilla Gluten Free Elbows

  • Prep
  • Cook
  • Skill


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


  • Sauté onion with 3 tablespoons (30 mL) of olive oil over medium heat in a large skillet until translucent
  • Add tomatoes and season with salt and pepper, simmer for 10 minutes
  • Bring a large pot of water to a boil, season with salt
  • Cook pasta according to package directions
  • 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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