Barilla Spaghetti al Arrostito Piccante Pomodorini

A light pasta dish tossed with an oil-based sauce and spicy roasted cherry tomatoes.


  • QuantityDescription
  • 350 gBarilla Spaghetti
  • 4 TbspExtra virgin olive oil
  • 2Garlic cloves, minced
  • 12Fresh basil leaves, torn
  • 400 gCherry tomatoes, halved
  • 1 TbspDried chili flakes
  •  Salt and pepper to taste


In a large bowl, toss together the olive oil, half of the torn basil, garlic, chilli flakes, and tomatoes. Place the tomatoes skin side up, in a shallow roasting pan. Place under a broiler for 20 minutes or until the tomato skin are slightly charred. Place the roasted tomato mixture into a saucepan and add the remaining fresh basil leaves. Season with salt and pepper. Set aside. Cook the Barilla Spaghetti in a large pot of boiling, salted water for 8-10 minutes or until it is cooked through, but still has bite. Drain well. Gently re-heat the tomato and basil sauce, stirring the spaghetti into the sauce. Transfer the pasta to serving plates and serve immediately.

Recipe provided by JL International