@barilla

They say a picture is worth a thousand words. This one speaks just one: family. #Tasteslikefamily

1970s, Formula 1. A true story where people shared more than just passion for speed. #Tasteslikefamily

When the pasta is perfectly al dente, even rivals call a truce. #TastesLikeFamily

In the ’70s, Luigi packed his suitcase, a few kitchen tools and Barilla pasta. What happened next took him across the world. #TastesLikeFamily

They were born to compete, then they became like family. Discover the true story at the link in bio. #tasteslikefamily

We could gatekeep, but where’s the fun in that? #SoCreamyYouCantResist #Barilla

The most delicious fast-forward you’ll see all day. #SoCreamyYouCantResist #Barilla

Fresh, flavourful, and perfect for passing around the table. Ingredients (serves 2): 4 slices of rustic bread (medium size) 1/2 jar of Barilla Pesto Basilico e Mozzarella 4 cherry or datterini tomatoes 5 pitted Taggiasca olives 1 tablespoon extra virgin olive oil Salt and pepper, to taste Oregano or fresh thyme (optional) Method: 1. Toast the slices of bread in a pan or in the oven at 200°C for about 5 minutes, until crispy. 2. Prepare the topping: Cut the cherry tomatoes into quarters and season them with a drizzle of olive oil, salt, and pepper. 3. Assemble the bruschetta: Spread a layer of Pesto Basilico e Mozzarella on each slice of bread. Add the seasoned tomatoes and Taggiasca olives. 4. Garnish: finish with a drizzle of extra virgin olive oil and, if desired, some leaves of oregano or fresh thyme. #SoCreamyYouCantResist #Barilla

Some classics just need a little twist… #SoCreamyYouCantResist #Barilla

Big flavours, easy vibes. Just what summer ordered. Ingredients (serves 2): 160 g Barilla spaghetti 4 anchovy fillets in oil 2 tablespoons breadcrumbs 1/2 jar of Barilla Pesto Basilico e Mozzarella 1 garlic clove 2 tablespoons extra virgin olive oil Chili pepper, to taste (optional) Capers to taste (optional) Black pepper, to taste Method: 1. Toast the breadcrumbs. 2. In a non-stick pan, heat one tablespoon of olive oil and add the breadcrumbs. Toast over medium heat, stirring continuously, until golden brown (about 2-3 minutes). Set aside. 3. Prepare the sauce in the same pan, add another tablespoon of olive oil, the whole garlic clove (to be removed later), and the anchovies. 4. Cook over low heat until the anchovies melt, pressing them with a spoon. If you like a spicy touch, add a pinch of chili pepper. If you like capers, add some capers to taste. 5. Bring a pot of salted water to a boil and cook the spaghetti according to package directions until al dente. 6. Drain the spaghetti and transfer them to the pan with the anchovies, adding a ladle of pasta. 7. Cooking water to help blend the flavours. Turn off the heat. 8. In a bowl, stir in the Pesto Basilico e Mozzarella . Mix well. Plate the spaghetti and sprinkle with the toasted breadcrumbs. Add capers, chili and black pepper to taste. #SoCreamyYouCantResist #Barilla

If only all our dinner dilemmas could be solved with a snap… oh wait. #SoCreamyYouCantResist #Barilla

A recipe made for warm days and long dinners with your favourites! Ingredients: 1 large eggplant ½ jar of Barilla Pesto Basilico e Mozzarella Extra virgin olive oil, as needed Salt, to taste 15 cherry tomatoes 2 garlic cloves Salt, to taste Extra virgin olive oil, as needed Fresh thyme, as needed Dried oregano, as needed Method: 1. Prepare the roasted cherry tomatoes: Wash the tomatoes and place them in a baking dish. Add the garlic cloves between them. Season with olive oil, salt, thyme, and oregano. Bake at 200°C (390°F) for about 35-40 minutes. 2. Prepare the eggplant: Cut the eggplant in half lengthwise and grill it in a griddle pan. 3. Assemble: Once the eggplant is ready top it with Pesto and the roasted cherry tomatoes. Serve warm and enjoy! #SoCreamyYouCantResist #Barilla

One swipe and you are hooked. #SoCreamyYouCantResist #Barilla

With Protein+, serving up the pasta taste you love + a push of protein becomes child’s play. #ProteinPlus #Barilla

When the algorithm serves you, the pasta taste you love + a push of protein. #ProteinPlus #Barilla

Made with love, powered by protein. Barilla Protein+ brings joy to every family meal. #ProteinPlus #Barilla

Packed with protein and good vibes on the dance floor. #ProteinPlus #Barilla

Power up with the new Barilla Protein+, the tastiest way to pack protein into your routine. #ProteinPlus #Barilla

Indulge in the perfect balance of flavours with this rigatoni dish. It’s fresh, satisfying and perfect for scarpetta to mop of every last drop of the sauce! Ingredients: 2 organic Sicilian lemons 320g Barilla Bronzo Mezzi Rigatoni 80g Culatello raw ham, thinly sliced into 3mm ribbons 150g white cream 150g grated parmesan cheese 60g butter 2 tsp crushed pink peppercorns, or to taste Method: 1. Peel and segment the lemons, discarding the white pith, membrane and pips. 2. Roughly chop the peel and flesh and tip into a pan. 3. Add 150ml water and bring to a simmer. 4. Cook over a gentle heat for 15 minutes until the peel is tender. 5. Tip into a blender, blitz to a smooth puree and set aside. 6. Bring a pot of salted water to a boil and cook the Rigatoni according to packet instructions, until al dente. 7. Drain, reserving 150ml cooking water. 8. Heat a skillet until medium hot. Add the Culatello ham and fry until crispy and golden. Remove from the pan, discarding any fat. 9. Pour the cream into a small saucepan and add 100g grated parmesan. Place over a low heat and warm through, stirring occasionally until hot through and smooth. 10. Heat a sauté pan until medium hot. Add the butter and when it’s foaming, whisk in the lemon puree and heat until bubbling. 11. Add the drained pasta, the last 50g of parmesan and enough cooking water to create a sauce. 12. Season to taste with salt and crushed pink peppercorns. 13. Divide between serving plates, spoon the warm parmesan cream over the top and finish with the crispy Culatello ham. #BarillaAlBronzo the pasta that does #Scarpetta

Leftover sauce? Not on our watch. Barilla Al Bronzo, the pasta that does Scarpetta. #BarillaAlBronzo the pasta that does #Scarpetta

No bread? No problem! Grab Barilla Al Bronzo pasta and savour every last drop of sauce. #BarillaAlBronzo the pasta that does #Scarpetta

This creamy fennel sauce brings a sweet flavour that coats your pasta beautifully, savouring the meal to the very last bite. Ingredients: 320g Barilla Al Bronzo spaghetti 60ml extra virgin olive oil 250g fennel, roughly chopped and fronds reserved 50g candied orange, roughly chopped 1 lime, zested Sea salt and freshly ground black pepper 1 sheet Nori seaweed Method: 1. Bring a pot of salted water to a boil and cook the Spaghetti according to packet instructions, until al dente. 2. Drain, reserving 150ml cooking water. 3. Heat a skillet until hot, add the olive oil and fennel and cook for 2 minutes until just browning. 4. Cover with a lid and cook gently for 10 minutes until soft. 5. Add the candied orange and 200ml water and bring to a simmer. 6. Cook for 1 minute then remove and pour into a blender. 7. Blitz to a smooth sauce. 8. Blitz the seaweed in a blender until a fine powder. 9. Return the sauce to a skillet and season with lime zest, salt and pepper. 10. Toss the spaghetti into the sauce, adding a little pasta water as needed to create a smooth sauce. 11. Divide between serving plates and top with the seaweed powder and reserved fennel fronds.

Just some sauce soaking up the love thanks to Barilla Al Bronzo pasta. Every drop counts! #BarillaAlBronzo the pasta that does #Scarpetta

This recipe is all about the sauce - rich, flavourful and perfect for scarpetta. Buon appetito! Ingredients: 320g Barilla Al Bronzo spaghetti 300g ripe plum tomatoes – Datterini or San Marzano, roughly chopped 1g sea salt 50ml extra virgin olive oil 2g purple basil leaves Method 1. Bring a pot of salted water to a boil and cook the Spaghetti according to package instructions, until al dente, then drain and allow to cool in the air. 2. Meanwhile, tip the tomatoes into a blender, and blitz to a smooth puree. 3. Pass through a sieve into a bowl. 4. Add the salt and olive oil and stir to combine. 5. Toss the Spaghetti with the soup. 6. Divide between serving bowls and finish with the basil leaves. #BarillaAlBronzo the pasta that does #Scarpetta

Should you use bread to clean your plate? The discussion is settled with Barilla Al Bronzo pasta, that ensure every drop of sauce is savoured to the very last bite. #BarillaAlBronzo the pasta that does #Scarpetta

Imagine the surprise when you realise you can use Barilla Al Bronzo pasta to wipe your plate… #BarillaAlBronzo the pasta that does #Scarpetta

Wiping the plate clean with bread: yes or no? The debate ends here, with a pasta that captures sauce till the very last drop. #BarillaAlBronzo the pasta that does #Scarpetta

Four simple high quality ingredients are used in this beautifully light yet flavoursome dish. Frying the culatello ham (you could substitute Parma Ham if needs be) brings an intense flavour and wonderful crispiness to it, complimenting the creamy burrata and Pesto Barilla alla Genovese, which combined with the Barilla Spaghetti, makes for a perfect light dish. Ingredients: 160 g Barilla Spaghetti 50g Culatello raw ham, thinly sliced into 3mm ribbons 100g Pesto Barilla alla Genovese 100 g burrata Method: 1. Bring a pot of salted water to a boil and cook the Barilla Rigatoni according to packet instructions, until al dente. 2. Drain and remove from the heat. 3. Meanwhile, heat a skillet until medium hot. Add the Culatello ham and fry until crispy and golden. Remove from the pan, discarding any fat. 4. Toss the pasta with the Barilla Basilico Genovese 5. Divide between serving plates and top with the crispy Culatello and torn pieces and burrata. 6. Serve hot. #SoCreamyYouCantResist #Barilla

Roman pinsa are perfect as a light lunch or supper. Here they’re topped with brie and toasted in the oven, before being drizzled with Pesto Barilla alla Genovese. Lightly marinated paper-thin asparagus strips and Parma ham are then piled on top giving a classic delicious flavour combination. Ingredients: 2 Roman pinsa, or demi baguettes, split in half 80g brie, sliced 1 lime, zested and juiced 2 tbsp extra virgin olive oil pink peppercorns, lightly crushed sea salt 8 green asparagus, trimmed and peeled lengthwise into strips 1 jar (190g) Pesto Barilla alla Genovese 200g Parma ham, cut into strips Method: 1. Preheat the oven to 200°C, fan 180°C, gas mark 4. 2. Lay the pinsa onto a baking sheet and top with the brie. 3. Place in the oven for 7 minutes until hot through. 4. Meanwhile, tip the lime zest and juice and olive oil into a bowl and whisk to combine. 5. Season with pink peppercorns and salt then add the asparagus strips and toss to coat. Set aside to marinate for a few minutes until the pinch is hot. 6. Spoon the Pesto Barilla alla Genovese over the toasted pinsa then top with the marinated asparagus and Parma ham. 7. Serve straight away whilst hot. #SoCreamyYouCantResist #Barilla

One jar for endless possibilities and irresistible creaminess, always. #SoCreamyYouCantResist #Barilla