AL BRONZO® PENNE RIGATE WITH SARDINES AND CALABRIAN CHILE
- Barilla Al Bronzo® Penne Rigate
- extra virgin olive oil, divided 2 Tbsp + 8 Tbsp
- Calabrian chili paste
- garlic, chopped
- red onion, finely chopped
- quality sardines
- cherry tomatoes (tossed with 1 Tbsp olive oil, blistered in oven and rough chopped)
- unsalted butter
- lemon zest
- fresh toasted breadcrumbs, mixed
- fresh parsley, chopped
- pecorino cheese, grated for serving
- Salt to taste
Penne Rigate
CHEF'S NOTE
Recipe courtesy of Eric Bartholomew, Manager of Culinary Services at CSM Cost Solutions.
Pasta con le Sarde is said to have been invented by an Arab chef during the 9th-century conquest of Sicily, using whatever ingredients he could find to feed his troops. The recipe has changed a bit from town to town over the years, but it’s still a Sicilian summertime favorite—especially when fresh sardines are in season from March to September. Traditionally made with spaghetti or bucatini, the Barilla Al Bronzo® Penne Rigate adds a bit more texture and heartiness to this classica dish.