Chifferini with Basilico sauce
Ingredients
Serves 2
| 200 g | Chifferini Barilla pasta |
| 2 tablespoons | Olive oil |
| 2 | Cloves garlic, minced |
| One jar | of Barilla Basilico sauce |
| To taste | Salt and pepper |
| Fresh basil leaves | |
| Grated Parmesan cheese (optional) |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cook Chifferini pasta in salted boiling water until al dente, then drain.
Step 2
Heat olive oil in a pan and sauté garlic for 1 minute.
Step 3
Add Basilico sauce, salt, and pepper, and simmer for 10 minutes.
Step 4
Add the cooked pasta and mix well.
Step 5
Garnish with basil leaves and Parmesan cheese before serving.
Chifferini
Elbow is named for its twisted tubular shape that can vary in size and be either smooth or ridged. It originated from Northern and Central Italy, where they are traditionally used in soups.
- Shape Elbows
- Cook time 8 mins
- Pack size 400g
- Range Soup Pasta
Iftar
As the sun sets, discover warm and comforting recipes made to be shared, bringing families together around the table to gently break the fast.