Barilla Mini Farfalle With Fresh Tomato Sauce Barilla Food

MINI FARFALLE PASTA WITH CREAMY GREEN PEAS, CHERRY TOMATOES & MOZZARELLA CHEESE | BARILLA

Steps:

• Bring a large pot of water to a boil.
• Heat olive oil in a large skillet. Add onions and sauté for 5 minutes over low heat.
• Add peas, vegetable broth and simmer for 5 minutes.
• Process mixture in a blender until smooth and creamy. Return to the skillet and add tomatoes. Season with salt and pepper, simmer 5 minutes.
• Meanwhile, cook pasta according to package directions. Drain and toss with sauce.
• Garnish with mozzarella cheese before serving.

MINI FARFALLE PASTA WITH CHERRY TOMATOES, BASIL & MOZZARELLA CHEESE | BARILLA.COM

Steps:

• BRING a pot of water to a boil
• ADD oil and onions to a medium sauté pan and heat over medium-high heat
• Sauté for 3 minutes or until onions are soft
• ADD cherry tomatoes to skillet
• Sauté tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper
• Meanwhile, COOK Mini Farfalle according to directions on the package
• REMOVE sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes
• Return the puree to sauté pan
• DRAIN and toss pasta with sauce
• Finish with basil and mozzarella cheese

BARILLA® MINI FARFALLE WITH FRESH TOMATO SAUCE | BARILLA

Steps:

• Peel and chop the onion. Peel garlic. Wash tomatoes, peel, seed and cut them into 1/4-inch dice.
• Heat olive oil in a pan and sauté garlic and onion. When golden, discard garlic and add tomatoes. Season with salt and pepper and cook until the tomatoes have dissolved into a sauce.
• Boil pasta in plenty of salted water according to package directions. Drain and toss with tomato sauce.
• Tear basil leaves by hand and sprinkle over the pasta. Drizzle with olive oil, if desired.

BARILLA WHOLE GRAIN SPAGHETTI WITH CHERRY TOMATOES AND BASIL

Steps:

• COOK pasta according to package directions.
• MEANWHILE, in a large skillet, saute minced garlic in olive oil until slightly yellow. Add cherry tomatoes and saute 2 minutes. Season with salt and pepper, and remove from heat.
• DRAIN pasta, reserving 1/2 cup of cooking liquid.
• TOSS pasta with cherry tomatoes, garlic and half the basil. ADD reserved cooking liquid to skillet and toss pasta again.
• TOP with grated Parmesan cheese, black pepper and remaining basil.

MINI FARFALLE WITH CHERRY TOMATOES, BASIL AND MOZZARELLA

Steps:

• Bring a pot of water to a boil.
• Add oil and onions to a medium saute pan and heat over medium-high heat. Saute for 3 minutes or until onions are soft.
• Add cherry tomatoes to skillet. Saute tomatoes for another 3 minutes until skins are blistered and flesh is heated through; season with salt and pepper.
• Meanwhile, cook Piccolini® Mini Farfalle according to directions on the package.
• Remove sauce from heat, puree 1/3 of sauce in a blender on high, for 2 minutes. Return the puree to saute pan.
• Drain and toss pasta with sauce. Finish with basil and mozzarella cheese.
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