Penne Rigate

With Barilla Basilico Sauce

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Ingredients for 4 people;

  • 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

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  • 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.
  • 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.
  • At the same time, heat the Tomato and Basil sauce in a pan, bringing the sauce to a simmer.
  • Drain the Penne al dente, and toss with the Barilla Tomato and Basil sauce. Add the fresh tomatoes.
  • 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.
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