Barilla® Collezione Casarecce

with Fire Roasted Tomatoes, Garbanzo Beans, & Cipollini Onions with Parmigiano Cheese

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Ingredients for 6 people

  • 1 box Barilla® Collezione Casarecce
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic
  • 10 Cipollini onions, peeled
  • 1 28-oz can fire roasted San Marzano tomatoes, diced
  • 1 15-oz can chick peas, drained
  • Chili pepper flakes to taste
  • Salt and black pepper to taste
  • ½ cup Parmigiano-Reggiano cheese, grated
  • 1 tablespoon Italian parsley, chopped
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  • Bring a large pot of water to a boil.
  • In a skillet, add garlic and chili flakes, cook garlic until slightly yellow in color, about 1-2 minutes.
  • Add chick peas and onions and sauté for 3-4 minutes or until the onions are tender and browned.
  • Add tomatoes and ½ cup of water, bring to a simmer and reduce to desired consistency.  Season with salt to taste.
  • Meanwhile cook pasta according to package directions.  Drain and toss the pasta with the sauce, remove from the heat and fold in cheese and parsley.
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