Preparation time: 15 min | Cooking time: 15 min
350g Barilla Casarecce
1 jar Barilla Mediterranean Vegetables Sauce
1 garlic clove, crushed
1 celery stick, diced 1 cm
½ red onion, diced 1 cm
10 fresh basil leaves
50g salted Ricotta, grated
Extra Virgin Olive oil
Sea salt and pepper, to taste
In a large fry pan, heat a little oil, then add the red onion and garlic and cook for 3 minutes. Add celery and cook for 3 extra minutes, then add salt and pepper, to taste.
In a large saucepan, bring plenty of salted water to the boil. Drop the Barilla Casarecce into the water, stir and cook according to the instructions on the pack.
Add the Barilla Mediterranean sauce to the vegetables and bring to a simmer for 5 minutes. Add basil.
Drain the pasta 1 minute before the suggested time and toss it into the pan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.
Once the pasta has absorbed all the liquid, add the salted Ricotta cheese and serve with a drizzle of Extra Virgin Olive oil.
TIP: Add chilli to this dish for an extra flavor boost, if it suits your tastes. Substitute salted Ricotta with Recorino Romano or Parmigiano Reggiano if you prefer.