Ingredients Jump to Instructions ↓

  1. 1 box Barilla Whole Grain Thin Spaghetti

  2. 3 tablespoons extra virgin olive oil

  3. 3 cups onion, julienne

  4. 1 1/2 cups yellow bell pepper, julienne

  5. 1 1/2 cups red bell pepper, julienne

  6. 3 cups (1 pint) cherry tomatoes, halved

  7. 4 leaves basil, torn

  8. 1/2 cup Parmigiano cheese,

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Heat oil in a medium sized skillet over medium heat; add onion and sauté for 4-5 minutes until translucent. Add peppers and sauté for 3 more minutes and season with salt and pepper. Toss in cherry tomatoes, and continue to cook until the tomatoes are heated through and the skins are slightly blistered, about 2 minutes. Cook pasta according to the directions, drain and toss with the sauce. Finish by tossing in the torn basil and cheese before serving.


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