Barilla® Collezione Penne

with Sautéed Cauliflower, Caramelized Onion, Hazelnuts and Bread Crumb Topping

Barilla Collezione Penne Pasta

Made with

Barilla Collezione Penne

  • Prep
  • Cook
  • Skill
  • Diet

  • 406
  • 14g
    total fat
  • 58g
    total carbohydrate
  • 11g
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Ingredients for 6 people

  • 1 Box, Barilla® Collezione Penne
  • 5 Tbsp, Extra virgin olive oil
  • 1 small onion, roughly chopped
  • 2 Garlic cloves, whole
  • 1 small, Cauliflower, florets
  • ½ Cup, Bread Crumbs
  • ¼ Cup, Hazelnuts
  • ½ Cup, Parmigiano Reggiano cheese
  • ¾ Cup, Thinly sliced basil
  • Salt and pepper to taste


  • Bring a large pot of water to a boil, meanwhile in a large skillet heat 3 Tbsp olive oil over medium high heat then add the cauliflower and onion and sauté for 3-4 minutes or until its well browned.
  • In a separate small skillet heat remaining oil, add the garlic, bread crumbs and hazelnuts and toast lightly over medium heat until lightly browned.
  • Cook the pasta according to the directions, but drain 1 minutes less than required time while also reserving ½ cup of the cooking liquid.
  • Combine the pasta with the cauliflower and cooking water and bring to a simmer, remove the skillet from the heat and toss with cheese and basil.
  • Serve each portion topped with bread crumbs.
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