I have partnered with Barilla® to share this post about their Collezione artisanal pasta
A few weeks ago, I had the pleasure of going to the Barilla U.S. headquarters in Northbrook, IL. A small group of other amazing bloggers met with Chef Lorenzo Boni, and he showed us all his tips and tricks, from making his delicious pasta dishes to photography.
He specifically spoke about Barilla’s line of artisanal pasta, Collezione. What makes it different from your traditional dry pasta is the fact that it is cut using traditional Italian bronze plates. This gives the pasta an “al dente” texture, which I 100% prefer. I love my pasta cooked al dente (slightly firm) … it’s the best way to eat your pasta.
There are eight different cuts of this pasta, and some may look familiar, like Penne. However, the Collezione Penne has ridges on both the outside and the inside, making it ideal to hold onto the delicious sauce you’re serving with your pasta.
The six of us bloggers then split up into three groups to make three delicious pasta dishes. I partnered with Caroline from The Brazen Gourmand to make a pasta dish with roasted tomatoes, fava beans, fresh basil and Casarcce. This dish was so incredibly simple to make and so colorful. When you’re eating colorful, and not to mention delicious, food, it is hard to not be so happy… I mean… like you’re also eating pasta. How can you not be happy?
Before I share the recipe with you, I’m going to share the link where you can read more about the Collezione line of pasta and also find more recipes.
Click here to find out more!
Click here for recipes!
Below is the recipe for this delicious pasta dish!
Ingredients for 6 people
- 1 box Barilla Collezione Casarecce
- 2 pints colorful tomatoes
- 4 tablespoons extra-virgin olive oil
- Garlic clove, chopped
- Salt and pepper to taste
- 1 cup fava beans, blanched, peeled
- 10 fresh basil leaves
- 1 cup Ricotta Salata Cheese, shredded (optional)
- Bring a large pot of salted water to a boil, pre-heat oven to broil.
- Meanwhile, season tomatoes with garlic, salt, pepper and 1 tablespoon of olive oil.
- Broil until tomatoes burst and blister.
- Cook pasta accordingly to package directions. Drain pasta and toss with remaining olive oil, tomatoes and beans.
- Stir in cheese and basil before serving.