Barilla Rotini With Artichoke Hearts Cherry Tomatoes Barilla Recipes

BARILLA® WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA & BASIL | BARILLA

Steps:

• Cook Whole Grain Rotini according to package directions
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat
• Add garlic and sauté until slightly yellow, about 2 minutes
• Add tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes
• Season with salt and pepper
• Drain pasta and add to the skillet
• Remove skillet from heat
• Remove garlic from skillet and mix well
• Add cheese, basil and remaining olive oil to the pasta
• Toss to combine

BARILLA® WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, BASIL AND PARMIGIANO CHEESE | BARILLA

Steps:

• Bring a large pot of water to a boil
• Meanwhile in a skillet, sauté garlic in olive oil for 1 - 2 minutes or until lightly golden in color
• Add cherry tomatoes and sauté over medium heat for 2 - 3 minutes
• Cook pasta according to package directions, once the pasta is almost cooked reserve 1/2 cup of the cooking water
• Add the cooking water to the sauce and bring to a simmer
• Drain the pasta and sauté with the sauce for 1 minute or until well incorporated
• Remove pasta from the stove top and season with black pepper, basil and cheese

BARILLA WHOLE GRAIN ROTINI WITH CHERRY TOMATOES, MOZZARELLA AND BASIL

Steps:

• COOK pasta according to package directions.
• Meanwhile, HEAT 2 tbsp olive oil in a large skillet over medium heat. Add garlic and saute until slightly yellow, about 2 minutes.
• REMOVE garlic from skillet. ADD tomatoes to the skillet and sear until slightly blistered, about 3-4 minutes. Season with salt and pepper.
• DRAIN pasta and add to the skillet. Remove skillet from heat. Mix well.
• ADD cheese, basil and remaining olive oil to the pasta. Toss to combine.

BARILLA® ROTINI WITH ARTICHOKE HEARTS & CHERRY TOMATOES | BARILLA

Steps:

• BRING a large pot of water to a boil.
• HEAT 2 tablespoons olive oil in large skillet over medium heat. Add shallot; sauté 1 minute, stirring occasionally. Add artichoke slices; cook until lightly golden, stirring occasionally.
• ADD wine and thyme; simmer until most of wine evaporates.
• ADD tomatoes; sauté 1 minute or until juices are released, stirring occasionally.
• COOK pasta according to package directions; drain and return to pot.
• ADD hot pasta, remaining olive oil, salt and pepper to tomato mixture; toss. Cook for 2 minutes. Transfer to serving platter and serve immediately.

ROASTED ARTICHOKE HEARTS PROVENCAL

Steps:

• Preheat the oven to 425 degrees F.
• Toss the artichoke hearts, olives, capers, orange zest, tomatoes and garlic with the wine, olive oil, 1/2 teaspoon salt and pepper to taste in a large bowl. Transfer to a rimmed baking sheet and roast, stirring once or twice, until the tomatoes are tender, 10 to 15 minutes.
• Transfer to a platter, drizzle with olive oil, sprinkle with more salt and top with the basil.

BARILLA ROTINI WITH ZUCCHINI, CHERRY TOMATOES & RICOTTA SALA

Steps:

• Bring a large pot of water to boil.
• In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
• Add zucchini and season with salt and pepper. Saute for 3 minutes.
• Stir in tomatoes and cook for 2 additional minutes.
• Cook pasta according to pkg. directions.
• Drain and toss with sauteed ingredients in skillet.
• Stir in remaining oil and topo with the ricotta salata cheese before serving.