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Loading...| 300g Barilla Heart-shaped Pasta | |
| 90g Barilla Pesto Genovese | |
| 1/2 jar Barilla Basilico Sauce | |
| 50ml Water | |
| 50ml Extra virgin olive oil (EVOO) | |
| 10 Cherry tomatoes, halved | |
| 1/2 Mozzarella, cut in 1cm cubes | |
| 10 Black olives, cut in 1/2 | |
| 8 Capers in brine | |
| Rock salt (for water) |
| 1. | In a wide pot, bring plenty of water to boil; add rock salt in boiling water (7g of salt for each litre of water) |
| 2. | Pour in Barilla Heart-shaped Pasta and stir gently, cook according to the instructions on the box |
| 3. | In a separate pot, boil the Barilla Basilico Sauce and water, then mix with EVOO and 1/2 ladle of cooking water until smooth, keep it warm |
| 4. | In a bowl, mix the Barilla Pesto Genovese with 2 spoons of pasta cooking water |
| 5. | Drain the pasta and toss gently with the Pesto Genovese |
| 6. | Pour a layer of the cooked Basilico sauce on the plate and add the pasta on top |
| 7. | Garnish with Mozzarella cheese, cherry tomatoes, black olives and capers |
Serving for 4 people.
Chef Andrea Tranchero, Executive Chef at Barilla APAC, has crafted these heartwarming recipes that are easy for any home cook to recreate. Each dish is inspired by Chef’s cherished moments celebrating love at home with his family.
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