Barilla® Farfalle with Peppers and Arugula
Barilla® Farfalle with Peppers and Arugula
35 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Gatherings
- Seafood
- Short
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
Made with Barilla Classic Blue Box Farfalle pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Farfalle |
| 1/3 | Cup Extra Virgin Olive Oil |
| 1 | Small Onion, Chopped |
| 1 | Large Red Bell Pepper, Chopped |
| 2 | Small Yellow Bell Peppers, Chopped |
| 2 | Anchovies |
| 4 | Ounces Baby Arugula |
| 1 | Tablespoon Fresh Parsley, Chopped |
| 1/2 | Cup Parmigiano-Reggiano Cheese, Freshly Grated |
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
Singe the peppers. Peel them, removing the white pith inside, and dice them into small squares.
Step 2
Brown the onion, the anchovy filets and parsley in oil. Add the peppers and some of the arugula. Salt the sauce lightly and remove from heat.
Step 3
Cook the Barilla® Farfalle in abundant salt water, drain al dente and sauté them for a short time in the pepper sauce.
Step 4
Add the remaining arugula, sprinkle with grated Parmigiano Reggiano, and serve.
Farfalle
Farfalle, dating back to the 1500s, originated in the Lombardia and Emilia-Romagna part of Northern Italy. Farfalle, which means “butterfly” in Italian, are rectangular or oval pieces of pasta that are pinched in the middle.
Barilla® Farfalle is made with non-GMO ingredients. For more information, please read our position.
- Shape Farfalle
- Cook time 11–12 mins
- Pack size 16 oz.
- Range Classic Blue Box