Barilla Penne Rigate with Olives, Basilico Sauce and Sicilian Fennel Salad
Barilla Penne Rigate with Olives, Basilico Sauce and Sicilian Fennel Salad
0 minutes total / Calories 562
Ingredients
Serves 4
| 350g | Barilla Penne Rigate |
| 1 jar | Barilla Basilico Sauce |
| ½ | Onion, Finely Chopped |
| 1 | Garlic Clove, Crushed |
| 1 | Fresh Red Chilli |
| ½ cup | Green Olives, Pitted |
| 1 | Orange |
| ½ | Fennel Bulb Finely Sliced |
| 100g | Parmesan Cheese |
| Extra Virgin Olive Oil | |
| Rock Salt, for Pasta Water | |
| To taste | Salt and Pepper |
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
In a large fry pan, cook the onion and garlic in a little oil. Once golden, add the pitted olives.
Step 2
Add the Barilla Basilico sauce and bring to a simmer.
Step 3
Add the Penne Rigate to plenty of salted boiling water and cook according to the instructions on the pack.
Step 4
Meanwhile, peel the orange and cut it in segments, slice the fennel and combine in a bowl with olive oil and salt.
Step 5
Drain the pasta one minute before the suggested cooking time. Toss the pasta in with the sauce and cook for a further minute.
Step 6
Garnish the fennel salad with cheese, remove the pasta from the heat and and serve both together with a drizzle of Extra Virgin Olive oil.
Penne Rigate
Penne Rigate are loved everywhere in Italy, where the name is changed according to different regions. For example, in Umbia they are called "spole" and in the south "maltagliati". A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
- Shape Penne
- Cook time 11 mins
- Pack size 500g
- Range Classic Blue box