Brought to you by Barilla.
It’s summer time!
And all us foodies can think about is warm evenings in the park, on the patio, or at the beach lapping up the sunshine. we’re so lucky to be having right now.
Better yet, how about the above plus a delectable Italian dish with our favourite bottle of vino?
Best placed to show us just how it’s done is of course Italy’s favourite family-owned pasta brand – Barilla. And yep, we’re all over these yummy recipes!
Cheesy Tomato and Basil Rotini (serves 2, cooking level – beginner)
Ingredients
- 1 pouch Barilla Ready Pasta Rotini
- 2 basil leaves, julienne
- ½ jar Barilla Tomato Basil sauce
- ¼ cup Parmigiano-Reggiano cheese, grated
Method
- Mix the tomato sauce and basil in a microwave-safe bowl and microwave for two minutes.
- Tear off the corner of the Ready Pasta Pouch to vent and heat it in the microwave for one minute.
- Toss the pasta and sauce together, stir and top it all with the cheese.
Gluten Free Spagetti with Veggies (serves 4, takes 30 mins total)
Ingredients
- 1 box Barilla Gluten free spaghetti
- 4 tablespoons extra virgin olive oil
- 1 courgette sliced in half moons
- 2 tbsps chopped chives
- 2 cloves chopped garlic
- 2 cups diced aubergine
- Salt and pepper
- ½ cup Parmigiano Reggiano cheese, shredded
Method
- Bring a large pot of water to the boil
- In a large skillet, cook the garlic in olive oil for about two minutes (until slightly yellow)
- Add the aubergine and sauté for three minutes
- Add the courgette and sauté for three more minutes, season with salt and pepper
- Cook pasta according to pack, and reserve one cup of the cooking liquid, adding it to the sauce
- Bring to simmer
- Drain and toss the pasta with the sauce
- Remove from heat and add the chives and Parmigiano Reggiano cheese, tossing all to combine
Linguine with Seafood (serves 4, takes 45 mins in total)
Ingredients
- 350g Barilla Linguine
- 20 clams
- 2 cloves garlic, sliced thinly
- 12 medium sized shrimp
- 3 chopped tomatoes
- 2 thyme sprigs, chopped thinly
- Extra virgin olive oil
- Salt and pepper
- 12 mussels with shells
- 1 cup dry white wine split
- 1 small onion chopped
- 100g medium size calamari, sliced
- 4 parsley stems, sliced thinly
- 1 tbsp paprika
- 4 basil leaves
Method
- Wash all seafood and in a small saucepan, steam the mussels with ½ cup of dry wine, seasoning with salt and pepper
- Steam clams using a separate small pan, with the other ½ cup of wine, adding salt and pepper to taste. (Do NOT steam mussels and clams together.)
- Add two tablespoons of olive oil in a thick skillet, cook the garlic, onion, shrimp and calamari, adding the tomatoes, herbs, paprika plus the salt and pepper
- Cook Barilla linguine ‘al dente’ per the instructions on the pack
- Drain and combine with the seafood
- Garnish with basil, and enjoy!
Brought to you by Barilla. Masters of Pasta.
A favourite in Italy for 140 years, Barilla only use the best Italian ingredients to create their range of pastas and sauces. See more on Barilla’s website here.
