Barilla | How to make Farfalle with Napoletana sauce

How to make Farfalle with Napoletana sauce.
Farfalle, which means “butterfly” in Italian, are small squares of pasta that are pinched in the middle. Their delicate shape makes them ideal for picking up tomato sauces. Farfalle with classic Napoletana sauce is a sure-fire winner for your family.

Ingredients for 4 servings:

• 340 g Barilla Farfalle
• 1 jar Barilla Napoletana sauce
• 2 garlic cloves, chopped
• 50ml Extra Virgin Olive oil
• 60 g Parmesan cheese
• Salt
• Rock salt, for pasta water

Method:
1. Bring a large pot of water to boil and add salt. We recommend 7g of salt per litre of water. Once boiling, cook the Farfalle and drain 2 minutes before the suggested time on the pack.
2. In the meantime, in a large saucepan, cook the garlic with a tablespoon of olive oil. Then add the Napoletana sauce and bring to a simmer.
3. Toss the drained pasta together with the sauce and add a ladle of pasta water. Mix in the Parmesan cheese and remove from the heat. Serve with a drizzle of olive oil.

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