Barilla® Cellentani with San Marzano Tomatoes, Vidalia Onions

Barilla® Basil Pesto & Grana Pandano Cheese

Blue Box Cellentani

Made with

Barilla Cellentani

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 people

  • 1 box Barilla® Cellentani
  • 4 tablespoons extra virgin olive oil
  • 1 Vidalia onion, large
  • 1 clove garlic
  • 2 cups San Marzano (plum) tomatoes, canned
  • 2 tablespoons Barilla® Traditional Basil Pesto
  • 1 cup Grana Padano cheese, shredded
  • Salt and pepper to taste


  • In a pan, cook onions on medium heat, in olive oil, for a few minutes.
  • Add chopped garlic and cook for an additional 2 minutes.
  • Add tomatoes, season with salt and pepper and simmer for two minutes.
  • Boil a pot of water and cook pasta according to package directions.
  • When pasta is ready, toss with the prepared sauce. Top with pesto and cheese before serving.
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