A passion for food + fashion

Barilla Plus

In Food on September 1, 2009 at 8:32 am

barilla plus

Let’s just get this out in the open: whole wheat pasta is a major bummer. In fact, I’d rather go without pasta than eat whole wheat pasta. For me, pasta is all about pleasure—and it is so NOT a pleasure to eat whole wheat pasta. On the other hand, I adore Barilla Plus pasta—it’s whole grain and is loaded with all sorts of protein, fiber and omega-3 yumminess. Think of it as guilt-free pasta. I keep a canister full by the stove at all times. On a flavor front, it’s toothy in texture and has a great nutty flavor. Last night we used Barilla Plus angel hair to make a simple, satisfying dinner after respectively Monday-esque Mondays. Mr. Foodinista went out to the garden and picked a bunch of basil and some ‘Black Cherry’ tomatoes. They are heirloom cherry tomatoes, very sweet, very delicious.

black cherry tomatoes

And from there we made a totally cliché pasta dish, but hey, guess what? It was pretty exceptional. Here are my tips for making a predictable pasta recipe a little bit fantastic. Salt the hell out of boiling water. Throw in some Barilla Plus pasta. Meanwhile, sauté minced garlic in olive oil. When pasta is al dente, drain (reserving a 1/4 cup of pasta water) and transfer to bowl, drizzling with olive oil and a splash of reserved pasta water to refresh.


Toss in sautéed garlic, chopped basil, chopped cherry tomatoes. Grate some parm over the top and add more salt to taste and a few red pepper flakes. Always, always add more salt. Okay, so here’s what we have: sweet, salty, spicy, tangy, nutty, bright, fresh and FAST. Here’s to the last of summer tomatoes, and here’s to a quick and satisfying meal on a Monday night.


  1. I too am a fan of the Barilla Plus. Long ago, my husband implemented a “no-whole-wheat-pasta” ban in our house, and B-Plus has been a good compromise!

  2. Yep, it’s pretty much the only pasta we eat (barring the children’s need for Annie’s Mac and Cheese.) I only wish it came in a few more pasta varieties…

  3. Ok, I made a version of this last night and the emphasis on the salt changed everything. Great tip!

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