Barilla® Al Bronzo Spaghetti with Cherry Tomatoes & Basil
Recipe - The Fairway Market Corporate
Barilla® Al Bronzo Spaghetti with Cherry Tomatoes & Basil
Prep Time20 Minutes
Servings7
Cook Time25 Minutes
Ingredients
1 box Barilla® Al Bronzo Spaghetti pasta
4 tablespoons extra virgin olive oil, divided
1 clove garlic, minced
2 pints cherry tomatoes
1 tablespoon Raw Sugar
2 sprigs thyme, leaves
½ teaspoon carrots, minced
1 tablespoon onion, minced
1 teaspoon celery, minced
7 ounce plum tomato, crushed, strained
½ cup fresh basil leaves, divided
Sea salt and black pepper to taste
Directions
- Preheat oven to 350° F.
- Bring a large pot of water to a boil.
- Drizzle cherry tomatoes with 1 tablespoon of olive oil, thyme, sugar, salt, and pepper. Place in oven and bake for 7-10 min. then set aside.
- In a skillet over medium heat add remaining olive oil, onion, garlic, carrot, and celery. Cook until soft, then add strained tomatoes, season with salt and pepper to taste, and bring to a simmer.
- Meanwhile, cook pasta according to package directions. Drain pasta well and add to the sauce.
- Add baked cherry tomatoes, half of the basil and mix well. Garnish with the remaining basil.
20 minutes
Prep Time
25 minutes
Cook Time
7
Servings
Shop Ingredients
Makes 7 servings
Barilla Al Bronzo Spaghetti Pasta (14.1 oz.), Bronze Cut Pasta Created from a Reserve Batch Durum Wheat, Non-GMO, Kosher
On Sale! Limit 4
$2.49 was $3.49$0.18/oz
Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz
On Sale! Limit 4
$7.99 was $8.99$0.47/fl oz
Great Garlic Chopped in Water Garlic, 32 oz
$7.49$0.23/oz
Cherry Tomatoes, 1 ct, 1 each
$4.99
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$4.99$2.49/lb
Fairway Thyme, 0.5 oz
$4.99$9.98/oz
Dorot Farm Fresh & Sweet Carrots, 16 oz
$1.99$1.99/lb
Onion Vidalia, 0.3 pound
$0.51 avg/ea$1.69/lb
Celery Hearts, 1 each
$4.99
Tuttorosso Peeled Plum Italian Style Tomatoes, 28 oz
On Sale! Limit 4
$1.99 was $2.37$0.07/oz
Fresh Basil in Bag, 3 oz
$3.99$1.33/oz
Fairway Black Pepper , 2 oz
$0.56 avg/ea$0.28/oz
Directions
- Preheat oven to 350° F.
- Bring a large pot of water to a boil.
- Drizzle cherry tomatoes with 1 tablespoon of olive oil, thyme, sugar, salt, and pepper. Place in oven and bake for 7-10 min. then set aside.
- In a skillet over medium heat add remaining olive oil, onion, garlic, carrot, and celery. Cook until soft, then add strained tomatoes, season with salt and pepper to taste, and bring to a simmer.
- Meanwhile, cook pasta according to package directions. Drain pasta well and add to the sauce.
- Add baked cherry tomatoes, half of the basil and mix well. Garnish with the remaining basil.