Farfalle Napolitana

Servings:
3-4
Preparation Time:
Cooking Time:

Ingredients

  • Del Monte Gourmet Farfalle Pasta – 250 grams
  • Del Monte Black Sliced Olives – 2-3 tbsp
  • Del Monte Tomato and Basil Pasta Sauce – 190 grams (1 bottle)
  • Del Monte Pomace Olive Oil – 2-3 tsp
  • Onion Chopped – 2 tbsp
  • Garlic Crushed – 1-2 tsp
  • Cherry Tomatoes, halved – 100 grams
  • Salt and Cracked Pepper – to taste
  • Fresh Basil Leaves – handful

Garnishing

  • Fresh Basil Leaves – a few
  • Parmesan Cheese (Shavings) – 2 – 3 tbsp

Method

  1. Boil 3 litres of water with 1 ½ tbsp salt in it.
  2. Add Del Monte Farfalle Pasta and cook for 11 minutes for al dente (just done/to the tooth – as preferred in Italy) or 13 minutes for a softer texture, continuously on high flame, stirring occasionally.
  3. Drain the boiled pasta in a colander or strainer, reserving 100 ml water. You may add 1 tsp of Del Monte Olive Oil to boiled pasta now to prevent sticking.
  4. While the pasta is being boiled, on another burner heat olive oil in a frying pan, sauté chopped onion and garlic in it until translucent. Add Cherry Tomatoes and Del Monte Tomato and Basil Pasta Sauce; simmer for 5-7 minutes.
  5. Check and adjust the seasonings (salt, pepper and chili) and finish it by adding handful of fresh basil leaves &Del Monte Black Sliced Olives in it.
  6. Mix the boiled pasta in prepared sauce, cook over low heat for 2 to 3 minutes or until heated through. Top with remaining basil leaves & parmesan cheese shavings. Serve immediately.