A simple, quick and light recipe featuring the flavours of the Sicilian land.
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INGREDIENTS |
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Pennette Rigate Barilla |
320 |
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g |
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Extra virgin olive oil |
60 |
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g |
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Chopped basil |
2 |
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leaves |
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Black olives |
100 |
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g |
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Pachino tomatoes |
200 |
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g |
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PREPARATION |
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| 1. |
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Cook the Pennette Rigate Barilla in plenty of salted water. Slice the cherry tomatoes and the olives in half. |
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| 2. |
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Heat the oil gently in a pan, then sauté the olives and tomatoes for about three minutes. |
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| 3. |
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Add the chopped basil and the Pesto alla Siciliana Barilla. Drain the pasta when "al dente", stir in the sauce and serve. |
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CHEF'S NOTE |
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To prevent it from discolouring, chop the basil just before adding it to the sauce. |
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Such a crisp-tasting, aromatic and light recipe is best served with a slightly bubbly white wine with good acidic content and delicate bouquet, such as a Muller-Thurgau mosso veneto or a Pignoletto dell'Emilia. |
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