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Recipes and Cooking
Cellentani with Fresh Mozzarella and Olive Sauce (Cellentani con Salsa di Olive e Mozzarella)
Ease of preparation:
Prep Time: 10 minutes
Cook time: 20 minutes
Servings: 7-9
Regions:
Wine pairing: Red
Ingredients
| 1 box | BARILLA Cellentani | | 1 jar | BARILLA Green & Black Olive Sauce | | 10 ounces | fresh mozzarella cheese, diced | | 1 tablespoon | fresh rosemary, chopped | | 1 tablespoon | fresh oregano, chopped | | 1-½ cups packed | baby arugula, whole, no large stems | | 2 tablespoons | extra virgin olive oil | | to taste | salt | | to taste | freshly ground black pepper | | ½ cup | Romano cheese, grated |
BRING a large pot of water to a boil. HEAT the Green & Black Olive Sauce in a medium skillet on medium high heat. Bring sauce to a simmer and continue to cook for 10 minutes. ADD the herbs, mozzarella cheese and oil. Continue to cook until the mozzarella it slightly melted, about 3 minutes. COOK the Cellentani according to the package directions. DRAIN and toss the Cellentani with the sauce. Add the grated cheese and arugula and toss to finish. Serve immediately
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