Barilla
Thin Spaghetti with Sun-Dried Tomatoes
This easy pasta recipe uses pantry staples, bell peppers, fresh basil, and Romano cheese.
Ratings
- Prep
- Cook
- Skill
- Beginner
Chef Tip: The term "Chiffonade" generally means to thinly slice an ingredient as a garnish such as an herb or a leafy green. In this recipe, basil is sliced thinly, and added to the pasta with the cheese just before serving.
Ingredients 8 Servings
Ingredients:
- 1/2 box Barilla® Thin Spaghetti pasta
- 1 jar Barilla® Tomato & Basil pasta sauce
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- ½ cup sun-dried tomatoes, julienne
- ½ tablespoon, capers in salt
- 1 red bell pepper
- 1 yellow bell pepper
- 5 basil leaves, chiffonade
- ¼ cup Romano cheese, grated
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Instructions
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Soak capers for 10 minutes in cold water; rinse off any salt, chop roughly.
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Roast peppers, peel and seed them. Cut in dices.
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Sauté garlic in olive oil for one minute. Add roasted peppers, capers and sun-dried tomatoes. Stir in sauce.
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Cook pasta according to package directions.
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Drain pasta and toss with the sauce. Stir in basil and cheese before serving.
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