Thinner and takes less time to cook than spaghetti but slightly thicker than Angel Hair. This middleman is as versatile as its cousins, delicate and refined. It can be used as base for a daily Italian cuisine. It can also be made into a specialty recipe by playing with the sauces and ingredients.
Thin Spaghetti is usually used with sauces that are seafood-based or oil-based. It marries well with simple, light tomato sauces, broths, consommés, and soups, or light dairy sauces like parsley crème. Pairs well with Arrabbiata and Basilico tomato sauce.
- *Great source of energy
- *Low Glycemic Index, keeping you fuller for longer without the spike in sugar level
- *Source of Iron and B vitamins
How to Cook Spaghettini:
Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 liter for every 100g of pasta.
Add pasta to boiling water. Stir occasionally.
Cook for the length of time indicated on the pack (5 minutes).
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.
Remove from heat, drain well and serve with your favorite pasta sauce immediately.
Ingredients: Durum wheat semolina, ground from durum wheat grains, purified water.
*Allergen information: contains wheat, cereals with gluten, may contain eggs.
Storage: Store in a cool dry place. Refrigerate cooked spaghettini in shallow airtight containers or resealable plastic bags.
Shelf life: cooked and properly stored, 3-5 days in the refrigerator, 2-4 hours at room temperature.
Unopened, 1-2 years in the cupboard or at room temperature.
Barilla Spaghettini With Mixed Seafood
*recipe from barilla.com
350g Barilla Spaghettini
1 jar Barilla Basilico sauce
8 green prawns, peeled and deveined, 0.5cm diced
150g snapper fillet, 0.5cm diced
200g cuttlefish, cleaned, 0.5cm sliced
1 teaspoon dry chilli
½ punnet ripe cherry tomatoes, halved
½ glass dry white wine
½ bunch parsley, chopped
100ml fish stock
1 rosemary sprig
Extra Virgin Olive oil
Rock salt for pasta water
In a large pot bring plenty of water to the boil. Once boiling, add rock salt, we recommend 7 grams per litre of water.
Drop the Barilla Spaghettini into the water and stir. Cook as per the instructions on the pack.
Drain the pasta 2 minutes before the suggested time, saving one ladle of cooking water.
In a large fry pan, heat a little oil. Once hot, add the snapper, prawns and cuttlefish, season and cook for 2 minutes, remove the fish and keep on the side. In the same fry pan add more oil, garlic and chilli. Then add the mussels and cook for 1 minute. Add the wine and allow it to evaporate, then add the Basilico sauce, bring to a simmer with the lid on.
Toss pasta and cooking water in with the sauce, add the snapper, cherry tomatoes and parsley. Allow the pasta to finish cooking in the pan, making sure all ingredients are well coated with sauce.
Serve with a drizzle of olive oil.