Barilla Chickpea Rotini

With Halibut & Tomato-Basil Sauce

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Ingredients for 4 people

  • 1 Box Barilla® Chickpea Rotini
  • 5 tablespoons extra virgin olive oil, divided
  • 1/2 cup white onion, chopped
  • 3 cups canned Italian style tomatoes, crushed or [when in season fresh tomatoes] 
  • 1 pint cherry tomatoes, halved
  • 12 basil leaves, divided
  • 1 pound halibut fish, 1 inch diced
  • Salt and black pepper to taste

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  • Pre-heat oven to 400º F and bring a large pot of water to boil. 
  • In a skillet sauté onion with 2 tbs olive oil until translucent, 3-4 minutes. Add canned tomatoes, season with salt and pepper and simmer for five minutes.
  • Let cool down. Place in a blender and process with 8 leaves of basil, and 3 tbs olive oil. Set aside.
  • Season halibut, roast in the oven for 10 minutes or until thoroughly cooked.
  • Cook pasta according to package directions, drain, toss with tomato basil sauce, and halved cherry tomatoes over high heat for two minutes.
  • Top with remaining julienned basil and halibut before serving.
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