Spaghetti ‘Integrali’ with Olive Sauce, Capers and Anchovies
500g Barilla Spaghetti Integrale No5
1 fresh or dry chilli, chopped (optional)
1 punnet cherry tomatoes, halved
1 jar Barilla Olive sauce
1 garlic clove, crushed
1 tbsp. capers
4 slices of Flott anchovies
½ cup Filippo Berio extra virgin olive oil
Maldon rock salt
Maldon sea salt and pepper
Bring water to the boil in a large pot. When the water is boiling add the rock salt (7g to 1L of water). Drop Barilla Spaghetti Integrale in the water and stir.
Meanwhile, gentle cook garlic and chilli for 2 minutes in a little olive oil in a in a large frying pan, then add the anchovies and cook for a further 2 minutes.
Add the cherry tomatoes, a little salt and pepper and cook for 2 minutes, then add the Barilla Olive sauce and bring to a simmer.
Drain the pasta 2 minutes before the suggested time and toss it into the frying pan with ½ cup of cooking water to allow the pasta to finish cooking.
Once the pasta has absorbed all the juices, drizzle a little extra virgin olive oil and serve.
Gorgonzola Sauce with Penne Rigate
500g Barilla Penne Rigate
200g Igor Gorgonzola Cheese (dolce)
50g Parmigiano Reggiano
250ml full cream milk
¼ Fresh basil leaves
4 tbsp extra virgin olive oil
Maldon crystal salt
Cook for the length of time suggested on the Barilla blue pack.
In a large pan heat cream and milk together and season. While boiling, remove from the heat and add the gorgonzola, allow to melt.
Once pasta is cooked, drain and toss into the pan and cook on a low heat for 2 minutes.
Add the Parmigiano and stir. Serve hot.