Barilla Gran Ruote with Yellow Cherry Tomato and Bell Pepper Stew

Crush the garlic and remove the germ. Once done, gently stir fry in Evoo over medium heat, ensuring to flavour the oil without ever burning the garlic: this should take no more than 3 or 4 minutes. Cut the cherry tomatoes into quarters. Add them to the pan where the oil is being infused with garlic.

Cook over medium heat, adding water as needed, until the tomatoes are almost completely broken down. At this point, remove the garlic, season to taste and add a few basil leaves. Infuse the basil leaves until the pasta is ready.

In a separate pan, gently fry the onion diced as small and as evenly as possible in evoo until translucent. In the meantime, core and deseed the pepper, then dice it in pieces approximately 1 cm per side. Add them to the onion and cook gently, covered until done but not overly tender, while cooking, add water as needed. Season to taste, allow to cool slightly then add the chopped parsley. Meanwhile cook the pasta al dente.

Drain pasta reserving ½ cup pasta cooking water, then add the pasta and emulsify in the tomato sauce over low heat, adding reserved pasta cooking water and olive oil as needed. Plate the pasta, add the peppers on top and olive oil as desired.