Al Bronzo® Orecchiette with Pomodoro Sauce
Al Bronzo® Orecchiette with Pomodoro Sauce
30 minutes total
Garlic is sauteed in extra-virgin olive oil until it picks up some color. Chili flakes and oregano are bloomed in the oil and then added to crushed tomatoes and simmered with pasta water. Toss with Barilla® Al Bronzo® Orecchiette pasta and top with parsley and cheese.
Ingredients
Serves 8
| 1 | Package Barilla® Al Bronzo® Orecchiette pasta |
| 4 | Tablespoons extra virgin olive oil |
| 2 | Cloves garlic, sliced thin |
| 1/2 | Teaspoon chili flakes |
| 2 | Teaspoons dry oregano |
| 3 | Cups crushed tomatoes |
| 1 | Tablespoon fresh Italian parsley, chopped |
| 1/2 | Cup Romano cheese, grated |
| To Taste | Sea Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Tomato Sauce
Cooking Tip: After your sauce simmers, make sure to taste your sauce. If it tastes too acidic, add a pinch of sugar. This balances the sauce and allows all of the favors to blend together.
Step 1
Bring a large pot of water to a boil, cook pasta according to package directions; reserve 1 cup of pasta water.
Step 2
Meanwhile in a skillet sauté garlic with olive oil over medium heat, when it starts frying stir in chili flakes, oregano, let them bloom, then add tomatoes and 1 cup of pasta cooking water. Season with salt and let simmer for about 10 minutes.
Step 3
Add pasta and toss with sauce over medium heat until well combined.
Step 4
Turn off the heat, stir in parsley and cheese 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