Penne Rigate With Barilla Basilico Sauce
Penne Rigate With Barilla Basilico Sauce
0 minutes total
Try this amazing Penne Rigate With Barilla Basilico Sauce recipe!
Ingredients
Serves 4
| 350 g | Barilla Penne Rigate n. 73 |
| 400 g | Barilla Basilico Sauce |
| 2 tbsp. | Extra Virgin Olive Oil |
| 10 | Cherry tomatoes |
| Fresh oregano | |
| Fresh basil leaves | |
| Pecorino cheese shaves (or Parmesan cheese) | |
| Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut the cherry tomatoes into quarters, and put them in a bowl with 1 tablespoon of olive oil, a pinch of salt and oregano. Set aside and let season.
Step 2
Bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Penne Rigate for the time indicated on pack.
Step 3
At the same time, heat the Tomato and Basil sauce in a pan, bringing the sauce to a simmer.
Step 4
Drain the Penne al dente, and toss with the Barilla Tomato and Basil sauce. Add the fresh tomatoes.
Step 5
Dress the individual dishes adding some shaves of Pecorino on top, a bit of fresh grounded black pepper, a few drops of extra virgin olive oil and fresh basil leaves on top.
Penne Rigate N°73
Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati". A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
- Shape Penne Rigate
- Cook time 11 mins
- Pack size 500g
- Range Classic Blue Box