Al Bronzo® Orecchiette with Pomodoro Sauce
30 minutes
Garlic is sauteed in extra-virgin olive oil until it picks up some color. Chili flakes and oregano are bloomed in the oil and then added to crushed tomatoes and simmered with pasta water. Toss with Barilla® Al Bronzo® Orecchiette pasta and top with parsley and cheese.
Ingredients
8 servings
1Package Barilla® Al Bronzo® Orecchiette pasta
4tablespoons Extra Virgin Olive Oil
2Cloves garlic, sliced thin
1/2Teaspoon chili flakes
2Teaspoons dry oregano
3Cups crushed tomatoes
1Tablespoon fresh Italian parsley, chopped
1/2Cup Romano Cheese, Grated
To TasteSea salt
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Tomato Sauce
Cooking Tip: After your sauce simmers, make sure to taste your sauce. If it tastes too acidic, add a pinch of sugar. This balances the sauce and allows all of the favors to blend together.

