Barilla® Al Bronzo® Orecchiette with Roasted Cauliflower and Rustic Basil Pesto Sauce
Barilla® Al Bronzo® Orecchiette with Roasted Cauliflower and Rustic Basil Pesto Sauce
30 minutes total / Calories 401
- Al Bronzo
- Easy
- Extra Virgin Olive Oil
- Gatherings
- Pasta Shells
- Seafood
- Spring Recipes
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weekend
- Weeknight
This Orecchiette with Roasted Cauliflower and Rustic Basil Pesto Sauce recipe features our Barilla® Al Bronzo® Orecchiette pasta.
Ingredients
Serves 6
| 1 | Package Barilla® Al Bronzo® Orecchiette |
| ½ | Jar Barilla® Rustic Basil Pesto Sauce |
| 4 | Tablespoons Extra Virgin Olive Oil, Divided |
| 1 | Small Yellow Onion, Julienne |
| 1 | Anchovy Fillet |
| 1 | Red Hot Pepper, Sliced |
| 1 | Small Cauliflower, Cut In Pieces |
| 2 | Pints Colorful Cherry Tomatoes, Halved |
| To Taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Preheat oven to 500° F.
Step 2
Bring a large pot of water to a boil.
Step 3
Season cauliflower and cherry tomatoes with half the olive oil, salt and pepper; arrange in a baking dish.
Step 4
Roast vegetables for about 10 minutes, or until they start browning and tomatoes are burst. Set aside.
Step 5
Meanwhile in a skillet sauté onion with remaining olive oil, red pepper and anchovy for five minutes over medium heat, add roasted vegetables.
Step 6
At the same time cook pasta according to package directions and drain.
Step 7
Toss pasta with veggie mixture and stir in pesto before serving.
Al Bronzo Orecchiette Pasta
Barilla® Al Bronzo® Orecchiette pasta is traditional bronze-cut pasta, for extraordinary sauce grip and more flavor in every bite. Now you can enjoy Scarpetta with Al Bronzo Orecchiette pasta!
- Shape Orecchiette
- Cook time 12-14 mins
- Pack size 16 oz
- Range Al Bronzo Pasta