Monday, March 21, 2016

Recipe: Barilla Pappardelle with White Fish, Chick Peas and Arrabbiata Sauce

I tried another one of Barilla’s recipes tonight using their Pappardelle all’Uovo which cooks in 7 minutes. The Pappardelle all’Uovo is a pasta with the largest shape available amongst traditional egg-based pastas. The pasta style originates from Tuscany and is used in many traditional Italian dishes. Like the tagliatelle I tried it has just below 30% egg contents which makes the pasta really rich and silky, very close to fresh pasta.

I cooked up a dish for Sunday dinner using one of Barilla’s recipes but modified it a little with the ingredients I had in my fridge. The original recipe (below) uses cod where as I used sea perch instead and I also added a touch of Sydney based De Palma’s delicious artisan handmade proscuitto provided to boost the flavours with a bit of saltiness. This is the kind of pasta dish you could make for a dinner party when you have little time to prepare food in advance. It’s uncomplicated with lovely balanced subtle flavours.


COOKING TIME: 10 minutes

SERVES: Serves 4 People

250g Barilla Egg Pappardelle

1 red onion (M), cut in 0.5 cm slices

1 garlic clove, chopped

250g cod, skin off, cut in 2cm cubes (I used sea perch)

180g chick peas, cooked

½ glass of white wine

1 jar Barilla Arrabbiata sauce

80ml Extra Virgin Olive oil

1 bunch chives, chopped

Rock salt, for pasta water

Salt and pepper, to taste

4 slices of prosciutto


1. Bring plenty of salted water (7g of salt to 1 lt of water) to the boil

2. In a large frying pan, heat a little olive oil and saute the fish, seasoning with salt

3. Remove the fish and in the same fry pan add the onion and garlic. Once golden, add the fish and cook for 2 minutes.

4. Add the wine and allow it to evaporate.

5. Add the Barilla sauce and chick peas. Bring to a simmer for 4 minutes on low heat. Stir occasionally.

6. Drop the pappardelle in the boiling water and cook according to the instructions on the box.

7. Drain the pasta one minute before the suggested cooking time.

8. Toss the pasta in with the sauce and cook for a further minute. Add prosciutto.

9. Serve with a drizzle of Extra Virgin Olive oil and fresh chives.

Father and Son team, Antonio and Robert from De Palma Salumi who makes artisan handcrafted slow aged meats the traditional Italian way. I met De Palma at Porsche Sydney for the Nardini Cocktail Challenge hosted by its distributors,The Wog With The Grog.
 For more information about Barilla products, see their website

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