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- VideoJoin us in our new series, Italian Summers, where we take you on an unforgettable journey to Parma, Modena, and Chioggia. Experience the rich culinary traditions of Italy as we explore iconic local ingredients and family-owned businesses that share Barilla’s dedication to quality and heritage 🍝 #ItalianSummers #Barilla
- Quick, easy, and oh-so-delicious! This pasta dish is fresh, flavourful, and ready in minutes—perfect for busy weeknights or a light meal! 🍝 Ingredients (serves 4-6): 340g Barilla Gemelli 2 red peppers, seeded and sliced 200g cherry tomatoes, halved 2 tbsp extra virgin olive oil Sea salt and freshly ground black pepper 300g tuna 2 tbsp red wine vinegar 1 red onion, finely chopped 2 sticks celery, finely sliced 3 tbsp flat leaf parsley leaves Method: 1. Bring a pot of salted water to a boil and cook the Gemelli according to packet instructions until al dente, then drain. 2. Heat a skillet until hot. Add the oil and prosciutto and fry on each side until golden and crispy. 3. Remove and drain onto kitchen paper. 4. Pour the balsamic vinegar into the pan and stir until combined. 5. Toss the pasta with the warm dressing until coated. 6. Add the melon, mozzarella, rocket, basil and half the pine nuts. Toss until combined. 7. Crumble half the crispy prosciutto into the salad and toss together. 8. Season with salt and black pepper and divide between serving plates. 9. Crumble the remaining crispy prosciutto over the top, add the pine nuts and serve. #ASignOfLove #Barilla #Pasta
- Every bite of this irresistible pasta salad will transport your taste buds to the sunny shores of the Mediterranean 🌞 Ingredients (serves 4): 160g Barilla Orzo 2/3 cucumber 300g medium tomatoes 1 red onion 80g stoned Kalamata olives 2 tbsp red wine vinegar 2 tbsp extra virgin olive oil 1⁄2 tsp oregano 200g feta, crumbled sea salt and freshly ground black pepper Method: 1. Bring a pot of salted water to a boil and cook the orzo according to package instructions. 2. Meanwhile, finely chop the cucumber, tomatoes, red onion, olives and tip into a bowl. 3. Drain the orzo and add to the bowl. 4. Pour over the vinegar, olive oil and oregano. Season with salt and black pepper and mix together. 5. Carefully stir in the crumbled feta. 6. Serve warm or allow to cool and place in a sealed container in the fridge. #ASignOfLove #Barilla #Pasta
- 2When they tell you to celebrate the good things in life, you give it an official holiday. Happy Lasagna Day! 🎉 #ASignOfLove #Barilla #LasagnaDay
- Don't know what to cook for dinner? Treat yourself to this vegan linguine masterpiece. 🍄 Ingredients (serves 4): 320g Barilla Vegan Linguine 4 tbsp extra virgin olive oil 100g shallots, finely diced 4 garlic cloves, finely chopped 600g mixed mushrooms – white, chestnut, portabellini, sliced 1 tbsp fresh thyme leaves 3 tbsp tomato puree 200ml vegetable stock 80g walnuts 20g nutritional yeast flakes 1 tsp sea salt 4 tbsp flat leaf parsley, roughly chopped Method: 1. Bring a pot of salted water to a boil and cook the linguine according to package instructions. 2. Drain and reserve 150ml of the cooking water. 3. Heat a large skillet until hot, add the extra virgin olive oil and shallots and cook for 3-4 minutes until softened. 4. Stir in the garlic and cook for 1 minute. 5. Add the mushrooms and thyme and cook over a medium heat for 5-7 minutes, stirring until they are golden and have released the juices. 6. Stir in the tomato puree and cook for 1 minute. 7. Add the vegetable stock and bring to a simmer. 8. Tip the walnuts into a blender, add the yeast flakes, salt and parsley and blitz to a powder. 9. Stir 2/3 into the pasta, then season with black pepper. 10. Add the linguine and toss until coated, add a little pasta water until you have a creamy sauce. (It might be not necessary to pour in all the pasta water.) 11. Serve and enjoy! #ASignOfLove #Barilla #Pasta
- This recipe is a perfect ode to the sunny days ahead! 🎣 Ingredients (serves 4): 320g Barilla Collezione Linguine 4 tbsp extra virgin olive oil 100g shallots, finely chopped 100ml white wine 2 tbsp tomato puree 400g tinned chopped tomatoes 60g mixed pitted olives 200g white fish, skinned and cut into cubes 300g mussels, cleaned 200g squid, cut into rings sea salt and freshly ground black pepper handful basil leaves Method: 1. Bring a pot of salted water to a boil and cook the linguine according to package instructions. 2. Drain and reserve 150ml of the cooking water. 3. Heat a large skillet until hot, add the extra virgin olive oil and shallots and cook for 3-4 minutes until softened. 4. Add the white wine and cook until reduced by half then stir in the tomato puree and cook for 1 minute. 5. Add the tomatoes and olives, bring to a simmer and cook for 3 minutes. 6. Stir in the white fish, cover with a lid and simmer for 4 minutes. 7. Stir in the mussels and squid, cover and simmer for another 3 minutes. 8. Season to taste with salt and black pepper. 9. Add the linguine and toss until coated, adding a little pasta water if necessary. 10. Serve topped with basil. #ASignOfLove #Barilla #Collezione
- Bursting with fresh, vibrant flavours, this light and refreshing dish with pancetta and peas is the perfect dish to savour on those sunny summer evenings! 🍝 Ingredients (serves 4): 320g Barilla Orecchiette 2 tbsp extra virgin olive oil 200g cubed pancetta 1 onion, finely chopped 1⁄2 tsp chilli flakes 320g frozen peas 250ml vegetable stock 50g pecorino cheese, grated sea salt and freshly ground black pepper 3 tbsp mint leaves, chopped Method: 1. Bring a pot of salted water to a boil and cook the orecchiette according to package instructions. 2. Drain and reserve 150ml of the cooking water. 3. Heat a large skillet until hot, add the extra virgin olive oil and pancetta to the pan and cook for 3- 4 minutes on a medium heat until crispy and the fat has rendered out. 4. Add the onions and chilli flakes and cook for another 2 minutes. 5. Stir in the peas and vegetable stock, bring to a simmer and cook for 2-3 minutes until the peas are tender. 6. Stir in 3⁄4 of the pecorino and 2/3 of the mint leaves. 7. Add the orecchiette and toss until coated, add a little pasta water at a time until you have a creamy sauce. (It might be not necessary to pour in all the pasta water.) 8. Serve topped with the last of the cheese and mint. #ASignOfLove #Barilla #Pasta
- Indulge in the exquisite flavour of Pesto Limone framed by the timeless beauty of Athens! 🇬🇷 @barillagr #LimonaiaUrbanaAthens #PestoLimone #Barilla
- This easy-to-prepare dish is not only bursting with flavour but also perfect for sharing special moments with those who matter most. So, who will you be inviting to join you for a memorable night at the dinner table? 💝 Ingredients (serves 4): 320g Barilla Linguine 200g cubed pancetta 100g pistachio, plus 20g 2 tbsp extra virgin olive oil 1 onion, finely chopped 4 sage leaves, shredded 200ml white wine 200ml double cream 50g parmesan, finely grated sea salt and freshly ground black pepper Method: 1. Bring a pot of salted water to a boil and cook the linguine according to package instructions. 2. Drain and reserve 200ml of the cooking water. 3. Heat a skillet until medium hot, add the pancetta and cook for 3-4 minutes on a medium heat, until crispy and the fat has rendered out. 4. Add the pistachio and toast for 2 minutes then remove both and set aside. 5. Add the extra virgin olive oil and onions and sage and cook for another 2 minutes. Add the white wine and cook until reduced by half. 6. Pour in the double cream and the pancetta and pistachio, bring to a simmer and cook for 2 minutes. 7. Stir in the parmesan, and season with salt and black pepper. 8. Add the linguine and toss until coated, add a little pasta water until you have a creamy sauce. (It might be not necessary to pour in all the pasta water.) 9. Serve topped with the remaining pistachios. #ASignOfLove #Barilla #Pasta
- From delicious flavours to scenic views, catch a glimpse of our Pesto Limonaia event, set against this iconic backdrop ❤️ #LimonaiaUrbanaParis #PestoLimone #barilla
- Heat up your plate with a kick of spice with this rigatoni recipe 🌶️🍝 Ingredients: 320g Barilla Rigatoni 100g butter 200g shallots, finely chopped 1-2 tbsp chilli sauce 4 tbsp white miso 100g parmesan, finely grated 3 spring onions, finely chopped Method: 1. Bring a pot of salted water to a boil and cook the rigatoni according to package instructions. 2. Drain and reserve 250ml of the cooking water. 3. Heat a skillet until medium hot, add the butter and heat until just foaming then add the shallots. 4. Cook gently for 6-8 minutes until softened. 5. Stir in the chilli sauce, white miso and all the cooking water and whisk until smooth and emulsified. 6. Add the parmesan and whisk again until smooth. 7. Stir in the rigatoni and toss until totally coated. 8. Serve topped with the spring onion and a little extra parmesan #ASignOfLove #Barilla #Pasta
- Serving up a plate of deliciousness 📸 🍝 #ASignOfLove #Barilla #Pasta
- Starting strong, staying delicious, but always ending on a high note. 🍝😉 #ASignOfLove #Barilla
- Pasta al Pomodoro, the MVP of dinner time success. 🍝 #ASignOfLove #Barilla
- 2Think you know your partner's pasta preference? Swipe left and let us know which dish makes your partner's taste buds dance! 🍝❤️ #ASignOfLove #Barilla #Pasta
- My taste buds rest their case 👨⚖️⚖️🏢 #ASignOfLove #Barilla #Pasta
- 2Picture perfect. What's on your menu today? #ASignOfLove #Barilla #Pasta
- Happy Valentine's Day from us to you! Win our limited edition pasta and cook up some sweet moments with those you love! You can find out how to win our heart-shaped pasta via your country's Barilla page 💝 Unable to get your hands on our heart-shaped pasta? Cooking up a delicious meal can still be created with love and Barilla pasta. What recipe are you going to be cooking tonight? #PastaLove #ASignOfLove #Barilla #Pasta
- Tap into your inner chef with a bit of help from Sophie François-Mülhens with this pasta creation. Tag someone who needs this recipe in their life 😋👇 Ingredients (serves 4): 300g Barilla Spaghetti Al Bronzo 1 shallot 1 tablespoon extra virgin olive oil 200 g gorgonzola cheese 10 cl single cream Parmesan cheese handful of hazelnuts salt and pepper sage leaves Method: Peel and finely chop the shallot and slice the gorgonzola into pieces. Heat the extra virgin olive oil in a frying pan and sauté the shallot. Season with salt and pepper. Pour in the cream and mix well. Add the gorgonzola and cook for around ten minutes, stirring regularly. Crush the hazelnuts. Cook the pasta according to package directions in boiling salted water and drain. Place the pasta in the pan and toss. Divide the pasta between the plates. Grate a little parmesan and sprinkle over the chopped hazelnuts. Season with pepper. Add a few sage leaves and serve. #ASignOfLove #Barilla #Veganuary
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