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It’s no secret, these are exactly the ingredients
we use and the way we prepare the food you eat.

Spaghetti Al Pomodoro

INGREDIENTS:

  • 14 oz spaghetti Barilla
  • 24 oz tomato sauce (we recommend Barilla)
  • 2 oz chopped fresh basil
  • a sprinkling of grated Parmigiano Reggiano cheese on each plate

FOR THOSE WISHING TO PREPARE THE FRESH TOMATO SAUCE:

  • 24 oz chopped tomatoes in jar (we recommend the Barilla tomatoes)
  • 1 onion cut into thin slices
  • 1 clove of garlic
  • 1 pinch of salt and pepper
  • 2 tablespoons extra virgin olive oil

DIRECTIONS:

In a nonstick pan, heat the tomato sauce, adding the chopped fresh basil. Cook the pasta in plenty of boiling salted water. When the pasta is “al dente” or firm (follow the directions for the cooking time on the box), drain and pour into the sauce. Sauté the pasta in the sauce for a minute, until the sauce is well blended. Spread a little chopped basil as decoration. Serve with a sprinkling of grated Parmigiano Reggiano.

TO PREPARE THE FRESH TOMATO SAUCE:

In a nonstick pan, brown a clove of garlic in two tablespoons of extra virgin olive oil over medium heat, add the onion and cook for 5 minutes, until it is wilted. Add the tomatoes and mix. Continue cooking for about 15 minutes, adding salt and pepper to taste.

Eat it together with...