Barilla® Farfalle

with Peppers and Arugula

Blue Box Farfalle

Made with

Barilla Farfalle

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 4 people

  • 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


  • Singe the peppers. Peel them, removing the white pith inside, and dice them into small squares.
  • 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. 
  • Cook the Barilla® Farfalle in abundant salt water, drain al dente and sauté them for a short time in the pepper sauce.
  • Add the remaining arugula, sprinkle with grated Parmigiano Reggiano, and serve.
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