Barilla® Gluten Free Rotini

with Crispy Pancetta, Cherry Tomatoes & Baby Kale

Barilla Gluten Free Rotini Pasta

Made with

Barilla Gluten Free Rotini

  • Prep
  • Cook
  • Skill
  • Diet
    Gluten Free

  • 420
  • 22g
    Total fat
  • 48g
    Total carbohydrate
  • 9g
Powered by


Ingredients for 6 people

  • 1 box Barilla® Gluten Free Rotini
  • 4 ounces pancetta, sliced thin
  • 2 cloves garlic, peeled and sliced thin
  • 4 tablespoons extra virgin olive oil
  • 1 pint cherry tomatoes
  • 2 cups baby kale
  • ½ cup Parmigiano-Reggiano cheese, shredded
  • salt and black pepper, to taste


  • Bring a large pot of water to a boil, add salt.
  • Render pancetta in a large skillet over medium heat until crispy.
  • Drain fat on a paper towel and set aside.; COOK garlic in the same skillet with olive oil for 1 minute over medium heat.
  • Add cherry tomatoes and cover the skillet with a lid.
  • Steam until cherry tomatoes pop open and release some of their juice.
  • Cook pasta according to the package directions.
  • Drain pasta and toss it with the sauce and baby kale in a large mixing bowl.
  • Top with parmigiano cheese and crispy pancetta before serving.
Show more