With Barilla Basilico Sauce and Sautéed Vegetables



Ingredients for 4 people;

  • 350 g Barilla Spaghetti n. 5
  • 400 g Barilla Basil sauce
  • 70 g Zucchini
  • 70 g Eggplant
  • 70 g Bell pepper
  • 30 g Extra Virgin Olive Oil
  • 1 clove Garlic
  • Basil leaves, chopped parsley


  1. 1
    Wash the vegetables, drain and cut into small cubes.
  2. 2
    In a non-stick pan, heat the olive oil with the garlic clove, peeled. Remove the garlic clove and add the diced vegetables; sauté the vegetables, until cooked yet still crunchy.
  3. 3
    Add the Barilla Basilico sauce and bring it to a simmer, allowing it to season with the vegetables for a couple of minutes.
  4. 4
    In the meantime, bring a large pot of water to the boil; once boiling, add salt (approx. 7 grams per liter) and cook the Spaghetti for the time indicated on pack. Reserve a couple of tbs of cooking water before carefully draining the pasta.
  5. 5
    Toss the Spaghetti with the sauce and the cooking water on medium-high heat, allowing the water to be absorbed.
  6. 6
    Serve hot, garnishing with fresh basil leaves and chopped parsley on top, to taste.

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