Barilla® Campanelle

with Sautéed Asparagus, Diced Tomato & Basil

Blue Box Campanelle

Made with

Barilla Campanelle

  • Prep
  • Cook
  • Skill

  • 270
  • 44.0g
  • 10.0g
  • 6.0g


Ingredients for 8 people      

  • 1 box Barilla® Campanelle
  • 2 tablespoons Olive Oil
  • 1 teaspoon Garlic, Chopped
  • 1 bunch Fresh Asparagus
  • 1 cup Fresh Tomato, Diced
  • 1/3 cup Parmigiano-Reggiano Cheese, Grated
  • 5 leaves Fresh Basil, Julienne


  • Bring a large pot of water to a boil for Campanelle.
  • Bring a small pot of water to boil for the asparagus. CUT asparagus into 1 inch pieces, cut on the bias.

  • Cook in boiling water for 1 minute, drain and transfer to a bowl filled with ice water.

  • Sauté garlic with olive oil in a large skillet until slightly brown. Drain asparagus and add to skillet. Cook for about 2 minutes.
  • Add tomatoes to the skillet and sauté for 1 minute. Season with salt and pepper.
  • Cook Campanelle according to the package directions. Drain, making sure to drain off all the water.
  • Combine Campanelle with sauce mixture. Stir in grated Parmigiano cheese and fresh basil. Toss well.

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