Italian Pasta Made Easy 9 delicious and easy meals in under 20 minutes
Barilla.
Pasta Ambassador To The World.
In 1877, the first Barilla pasta was made in a small pasta shop in Parma, Italy. Since then, for more than 130 years, we have been creating authentic Italian pasta with the same commitment to quality. Made from the best selection of durum wheat and through advanced technology, our traditional products meet the highest standards. From being nutritious and preservative-free to tasting absolutely delicious, you can truly savour the very best in every bite. That’s why Barilla is not only the number one pasta brand in Italy—we are also the leading pasta brand in the world.
Fusilli
With
Eggplant
& Mozzarella Cheese
Serves: Cooking time:
15 mins
Ingredients • 400g Barilla Fusilli
Method step 1
Bring plenty of water to a boil in a big pot. When boiling, add salt. Drop the Barilla Fusilli into the water and stir. Cook according to the instructions on the pack.
step 2
Add a little oil in a frying pan. When hot, add the eggplant and cook until soft and golden in colour. Then add salt, pepper and the Barilla Basilico sauce. Bring to a simmer.
step 3
Drain pasta ‘al dente’ or to your liking and toss in the frying pan together with the sauce for 1 minute. Then add parmesan cheese and mozzarella and remove from heat. Serve with fresh basil and a drizzle of extra virgin olive oil.
• 1 jar Barilla Basilico sauce • 1 eggplant, 1cm diced • 100g mozzarella cheese, 1cm diced • 10 basil leaves, torn • 1 cup parmesan cheese, grated • Extra virgin olive oil • Sea salt and pepper
Chef’s Tip For that extra spicy kick, add some chilli to the eggplant. And if you would like, substitute the eggplant with your favourite seasonal vegetables.
Tagliatelle
Bolognese
Serves: Cooking time:
15 mins
Ingredients • 400g Barilla Tagliatelle
Method step 1
In a large casserole pot, cook onion, carrot, celery in a little oil for 2-3 minutes. Add beef and lightly brown it, making sure there are no lumps. Add salt and pepper. Add the Barilla Bolognese sauce and bring to a simmer and cook for 2-3 minutes.
step 2
Bring plenty of water to a boil in a big pot. When boiling, add rock salt. Drop the Barilla Tagliatelle into the water and stir. Cook according to the instructions on the pack.
step 3
Drain pasta 1 minute before suggested time. Then toss with the sauce in a frying pan for 1 minute. Remove pot from the heat. Add cheese and serve with a drizzle of extra virgin olive oil.
• 1 jar Barilla Bolognese sauce • ½ onion, finely chopped • ½ carrot, finely chopped • ½ celery, finely chopped • 350g beef mince • 1 cup parmesan cheese, grated • Extra virgin olive oil • Salt and pepper
Chef’s Tip For an even richer sauce, add fresh button mushrooms together with the meat—their earthy flavour is a perfect complement to the meat-rich sauce.
Bavette
Carbonara
Serves: Cooking time:
10 mins
Ingredients • 400g Barilla Bavette
Method step 1
• 200g bacon or turkey bacon • 5 egg yolks • 1 cup grated parmesan
step 2
• 3 tablespoons extra virgin olive oil
In a bowl, beat the egg yolks with a pinch of salt and 1/3 of the grated parmesan. Heat the olive oil in a frying pan over medium heat. Add the bacon, cut into strips, and sauté for a few minutes until lightly browned.
• Salt and black pepper to taste
step 3
Meanwhile, bring plenty of water to boil in a big pot and add 2 tablespoons of salt. Cook the Barilla Bavette for 8 minutes, or until they reach the desired doneness. Drain, reserving some of the cooking water, and transfer to the pan with the bacon and mix well. Remove the pan from the heat, add the beaten egg yolks with a few tablespoons of pasta cooking water and toss for about 30 seconds. Add the remaining parmesan and mix well. Sprinkle generously with black pepper and serve immediately.
Chef’s Tip This is the authentic Carbonara recipe as Italians cook it: Beating the egg yolks with the cheese brings out the natural creaminess of the eggs so that you do not need to add extra cream. If you add extra cream, it would dilute the egg flavour and add unnecessary calories.
Bavette
Pesto, Prawns & Green Beans With
Serves: Cooking time:
15 mins
Ingredients • 400g Barilla Bavette
Method step 1
Bring plenty of water to a boil in a big pot. When boiling, add salt. Drop the Barilla Bavette into the water and stir. Cook according to the instructions on the pack.
step 2
In a frying pan, cook garlic and shallot in a little oil. Once golden, add prawns, season with salt and pepper and gently cook for a few minutes. Remove from heat and set aside. Add green beans and soak for 4-5 minutes. Drain the pasta ‘al dente’, together with the beans, reserving a little of the pasta water and add to frying pan to finish the cooking process.
step 3
Once the prawns are cooked and the excess liquid has been absorbed, remove from heat and add the Pesto Genovese sauce. Mix well to coat pasta evenly and serve immediately with a drizzle of extra virgin olive oil.
• 1 jar Barilla Pesto Genovese sauce • 16 (raw) prawns, peeled and veined • 150g green beans, sliced • 1 garlic clove, crushed • 1 shallot, thinly sliced • 1/3 cup extra virgin olive oil • Sea salt and pepper
Chef’s Tip Add thinly sliced potatoes together with the green beans. To make the recipe more luxurious, you can add scallops to the prawns. The natural sweet flavour of the scallop complements the fragrance of the pesto perfectly.
Spaghetti AglioOlio
With
Fresh Clams & Mussels
Serves: Cooking time:
20 mins
Ingredients
Method
• 400g Barilla Spaghetti
step 1
Bring plenty of water to the boil in a big pot. When boiling, add salt. Drop the Barilla Spaghetti into the water and stir. Cook according to the instructions on the pack.
step 2
Add oil in a frying pan. When warm, add garlic and chilli and cook on a very gentle heat until garlic turns brown. Add the cherry tomatoes and cook for 2 minutes on a medium heat. Add the clams and mussels and stir. Cover the pan with a lid. Then keep cooking until all the clams and mussels have opened.
step 3
Drain the pasta 1-2 minutes before the suggested time and toss with the clams in the frying pan until most juices have been absorbed by the pasta. Then add parsley and toss again. Finish with a drizzle of extra virgin olive oil and cracked black pepper.
• 8 garlic cloves, crushed • 4 small fresh chilli, thinly sliced • 250g fresh clams • 250g fresh mussels • 100g cherry tomatoes, halved • 10 leaves parsley, finely chopped • 1/3 cup extra virgin olive oil • Sea salt and pepper
Chef’s Tip Make this recipe into a true seafood feast by adding prawns and squid (cut into rings)
Conchiglie Pasta Salad With
FreshVegetables
Serves: Cooking time:
15 mins
Ingredients • 400g Barilla Conchiglie
Method step 1
Bring plenty of water to a boil in a big pot. When boiling, add salt. Drop the Barilla Conchiglie into the water and stir. Cook according to the instructions on the pack. Then drop the asparagus in the same pot 3-4 minutes before draining the pasta.
step 2
In the meantime, combine the olive oil, vinegar, salt and pepper in a small bowl. Then mix to create a vinaigrette. You can use any vinegar you like (apple cider vinegar, balsamic vinegar, white wine vinegar).
step 3
Drain the pasta and asparagus and put in a large salad bowl. Add the tomatoes and the mozzarella and mix in the vinaigrette. Toss to combine all the ingredients thoroughly. Pasta salad can be served warm or chilled in a refrigerator for a few hours.
• 150g asparagus, cut into 2cm chunks • 150g cherry tomatoes, quartered • 100g mozzarella cheese, cubed • 20ml vinegar • Extra virgin olive oil • Salt and pepper
Chef’s Tip You can adapt this recipe to suit your taste in any way you like. Try different vegetables like grilled bell peppers, zucchini or eggplant. Or add tuna, grilled squid or octopus for a taste of the sea. The only limit is your imagination.
Chilli Seafood
Farfalle
Serves: Cooking time:
15 mins
Ingredients
Method
• 400g Barilla Farfalle
step 1
Bring plenty of water to a boil in a big pot. When boiling, add salt. Cook the Barilla Farfalle for 10 minutes or until they reach the desired doneness.
step 2
In the meantime, fry the garlic and chilli padis in a frying pan with a the little oil. Add the Barilla Arrabbiata sauce and bring to simmer. Add the prawns and cook for 2 minutes. Add the sugar to the sauce and finally, add the lime juice and stir through the beaten egg. Season to taste.
step 3
Drain the pasta and toss it together with the sauce in the frying pan. Sprinkle with Chinese parsley leaves and serve.
• 1 jar Barilla Arrabbiata sauce • 12 medium prawns • 5 cloves garlic, chopped • 6 chili padis, chopped • 2 tablespoons sugar • 1 egg, beaten • 1 tablespoon lime juice • Chopped Chinese parsley to taste • 4 tablespoons extra virgin olive oil • Salt and pepper to taste
Chef’s Tip Add a touch of luxury by substituting the prawns with crab for the ultimate seafood pasta!
Penne Alla Norma
Serves: Cooking time:
15 mins
Ingredients • 400g Barilla Penne Rigate
Method step 1
Bring plenty of water to a boil in a big pot. When boiling, add salt. Drop the Barilla Penne into the water and stir. Cook according to the instructions on the pack.
step 2
Add the extra virgin olive oil to a frying pan. When hot, add the eggplant and cook until soft and golden. Season with salt and pepper. Add the Barilla Ricotta sauce and bring to a simmer.
step 3
Drain pasta ‘al dente’ and toss with the sauce in the frying pan to finish cooking in the sauce. Once the pasta has absorbed all the juices, add the grated parmesan. Serve with fresh basil and a drizzle of extra virgin olive oil.
• 1 jar Barilla Ricotta sauce • 1 eggplant diced, 1cm • 10 basil leaves, torn • 60g parmesan cheese, grated • 1/3 cup extra virgin olive oil • Salt and pepper
Chef’s Tip For the final chef’s touch, peel the eggplant and cut the skin into very thin strips. Then dry them thoroughly before deep-frying for a few seconds and use them to top the finished pasta dish. They will add a beautiful extra dimension of crunchiness to the dish.
Spaghettoni
Amatriciana
Serves: Cooking time:
15 mins
Ingredients
Method
• 400g Barilla Spaghettoni
step 1
Bring plenty of water to the boil in a big pot. When boiling, add salt. Drop the Barilla Spaghettoni into the water and stir. Cook according to the instructions on the pack.
step 2
In a frying pan, add onions and cook gently till almost caramelised. Then add the bacon and cook for 2-3 minutes. Add the Barilla Arrabbiata sauce and simmer for 2 minutes.
step 3
Drain pasta ‘al dente’ or to your liking and toss with the sauce in the frwying pan for 1 minute. Serve with grated parmesan cheese, plenty of cracked pepper and a drizzle of extra virgin olive oil.
• 1 jar Barilla Arrabbiata sauce • ½ onion, thinly sliced • 150g bacon or turkey bacon, sliced • 1 cup parmesan cheese, grated • 1/3 cup extra virgin olive oil, to serve • Salt and pepper
Chef’s Tip For a more intense flavour, add some fresh chili to the onion to give the sauce a spicy kick. And for a more traditional touch, try using Rigatoni instead of Spaghettoni.
Farfalle
Snapper & CherryTomatoes
With
Serves: Cooking time:
20 mins
Ingredients • 400g Barilla Farfalle
Method step 1
Bring plenty of water to a boil in a pot. When boiling, add salt. Drop the Barilla Farfalle into the water and stir. Cook according to the instructions on the pack.
step 2
In the meantime, in a large frying pan, cook the garlic in a little olive oil. Once it starts picking up some colour, add the snapper. Stir for a couple of minutes then add the cherry tomatoes, parsley and chilli and cook for an additional two minutes. Season to taste.
step 3
Drain the pasta ‘al dente’ or to your liking and toss in the frying pan with the sauce for 1 minute. Serve with a drizzle of extra virgin olive oil.
• 200g snapper fillet (fresh or frozen), cut into small chunks • 200g cherry tomatoes, quartered • 2 garlic cloves • 1 tablespoon parsley, chopped • Dried chilli flakes (to taste) • Extra virgin olive oil • Salt and pepper
Chef’s Tip To add more freshness to the dish, use fresh mint leaves instead of parsley, and sprinkle the final dish with a little grated lemon zest.
Fusilli
With
Bacon & Mushrooms
Serves: Cooking time:
20 mins
Ingredients • 400g Barilla Fusilli
Method step 1
In a large frying pan, cook the bacon, garlic and shallot in a little olive oil. Deglaze with the red wine. Add the mushrooms and cook for a minute; add the chopped tomato and season to taste.
step 2
Meanwhile, bring plenty of water to the boil in a pot. When boiling, add salt. Drop the Barilla Fusilli into the water and stir. Cook according to the instructions on the pack.
step 3
Drain pasta 1 minute before suggested time and toss in the frying pan with the sauce for 1 minute. Remove the pan from the heat and serve with a drizzle of extra virgin olive oil and a sprinkle of grated parmesan.
• 80g bacon or turkey bacon, cut into strips • Extra virgin olive oil • ½ garlic clove, finely chopped • ½ a shallot, finely chopped • 300g button mushrooms, cut into small chunks • 5 cl red wine (optional) • 1 tomato, chopped • Parmesan, grated • Salt and pepper
Chef’s Tip To add a touch of luxury to the dish, you can mix the button mushrooms with some dried porcini mushrooms. Just rehydrate them in warm water for 15-20 minutess and add them together with the button mushrooms. They will add a deep earthy flavour to the dish.
Risoni
Riscotto With
Chicken & Brocolli
Serves: Cooking time:
? mins
Ingredients • 200g Barilla Risoni
Method step 1
Bring the chicken stock to the boil; meanwhile, in a large frying pan, heat the oil and add the onions and cook until golden, then add the bacon and chicken and cook for further 2 minutes. Add the Barilla Risoni and stir; add a full ladle of boiling stock and the broccoli and stir again.
step 2
Keep adding stock as it gets absorbed by the pasta, it should take 10-12 minutes for it to be ready.
step 3
Once the Risoni is cooked (texture should be creamy like a risotto) remove from the heat and add the butter and parmesan. Stir well to combine. Allow it to rest for a couple of minutes before serving.
• 1 jar Pesto Genovese • ¼ onion, thinly sliced • 1 small broccoli, florets only, sliced • 50g bacon or turkey bacon, thinly sliced • 2 chicken thighs, boned, 1cm diced • 1.5l chicken stock • 50g unsalted butter • 50g grated parmesan • Extra virgin olive oil • Salt and pepper
Chef’s Tip For a touch of extra flavour, you can add a tablespoon of Barilla Pesto Genovese on top of each serving. The aroma of fresh basil perfectly complements the delicate flavour of the chicken.
Spaghetti With
Rocket Pesto &
Walnuts
Serves: Cooking time:
20 mins
Ingredients • 320g Barilla Spaghettini
Method step 1
Mix the rocket leaves, parsley and walnuts in a food processor and blend, making sure it does not heat up too much. Set aside a few rocket leaves and walnuts for decoration. While the ingredients are blending, add the oil and grated parmesan until the sauce reaches a rich, creamy texture. Season to taste.
step 2
Meanwhile bring plenty of water to a boil in a pot. When boiling, add salt. Drop the Barilla Spaghettini into the water and stir. Cook according to the instructions on the pack.
step 3
Drain the pasta al dente and toss it in a large bowl together with the sauce. Finish with some rocket leaves and chopped walnuts.
• 120g rocket leaves, cleaned • 20g parsley • 30g walnuts, chopped • 50g grated parmesan • Extra virgin olive oil • 1 garlic clove • Salt and pepper
Chef’s Tip If you have a sweet tooth, try to use roasted bell peppers instead of rocket for a milder, sweeter pesto.
Tortiglioni
With
Creamy Cheese Sauce
Serves: Cooking time:
20 mins
Ingredients
Method
• 400g Barilla Tortiglioni
step 1
Fill up a pot with water and put it on the heat. Place a bowl on top of the pot so that it touches the water inside. Slowly melt the mozzarella in the bowl; when it has almost melted completely, add the cream and the parmesan and mix with a whisk; let it cook for around 3 minutes.
step 2
Meanwhile bring plenty of water to a boil in a pot. When boiling, add salt. Drop the Barilla Tortiglioni into the water and stir. Cook according to the instructions on the pack.
step 3
Drain the pasta al dente and toss it in a large bowl together with the cheese sauce. Season with plenty of freshly cracked black pepper.
• 280g mozzarella, cut into 1cm cubes • 40ml fresh cream • 80g grated parmesan • Salt and pepper
Chef’s Tip If you like bold flavours, you can use a soft blue cheese (like Gorgonzola) instead of Mozzarella. To add a touch of crunch, sprinkle the final dish with crushed walnuts.
Spaghetti Tomato & Basil Sauce
With
Serves: Cooking time:
15 mins
Ingredients • 1 Jar Barilla Tomato and Basil Sauce
Method step 1
Bring plenty of water to a boil in a big pot. When boiling, add salt. Drop the Barilla Spaghetti into the water and stir. Cook according to the instructions on the pack.
step 2
In the meantime, in a large frying pan, cook the garlic in a little olive oil; once it starts picking up some colour, add Barilla Tomato and Basil sauce and bring to a simmer.
step 3
Drain the pasta ‘al dente’ or to your liking and toss in the frying pan with the sauce for 1 min. Serve by garnishing with fresh basil leaves and plenty of grated Parmesan.
• 2 garlic cloves • 5-6 Fresh basil leaves • Grated Parmesan • Extra-virgin olive oil • Salt and pepper
Chef’s Tip This is Italy’s most popular and beloved pasta dish; it embodies the essence of classic Italian cuisine: few simple ingredients and great flavours. Use this recipe as a bases for all your tomato-based Pasta sauces: you can add seafood, meat, vegetables and make it your own!
Tips Amazing For
Pasta
The secr et to having a gr eat pasta meal lies in the cooking and pr epar ation. Her e ar e some tips on getting the best out of your pasta. 1. THE SECRET LIES IN GOOD PREPARATION
4. FROM POT TO PAN
For every 100g of Barilla pasta, use 1 litre of water and 1 tablespooon
Good quality pasta won’t stick together so there’s no need to rinse.
of salt (or to taste). Bring water to a boil using a big pot. Then add
In fact, rinsing pasta removes a light starch coating, which is
salt. When it boils again, add your Barilla pasta.
important to hold the sauce. Instead, remove the pasta from the water just prior to it being cooked (a minute or two) and combine
2. DON’T ADD OLIVE OIL TO YOUR BARILLA
it with the sauce in the pan. Finishing the pasta’s cooking process in
the pan helps it absorb all the beautiful flavours of your sauce.
Oil and water don’t mix – and adding it to the water is a waste. With a good quality pasta like Barilla, you don’t need oil in the water to combat sticky starch being released. Adding oil will only coat the pasta, causing the sauce to slide off.
3. “AL DENTE” IS EVERYTHING
Cooking your Barilla as per the recommended cooking time on pack will always deliver perfectly “al dente” pasta. “Al dente” literally means “to the tooth” and refers to pasta’s signature texture, a slight resistance in the centre when chewed.
But the most important tip above everything else is to choose a great quality pasta!
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