Whole Grain Rotini with Smoked Tomatoes, Blue Cheese and Sorrel Oil

Amount Per Serving
Calories 515		Calories from Fat 216
% Daily Value*
Total Fat 24g		37%
	Saturated Fat 11g	55%
	Trans Fat 0g
Cholesterol 27mg		9%
Sodium 813mg		34%
Total Carbohydrate 63g		21%
	Dietary Fiber 10g	40%
	Sugars 6g
Protein 17g		34%

Vitamin A 36%		Vitamin C 45%
Calcium 16%		Iron 17%

*Percent Daily Values are based on a 2,000 calorie diet.

Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.

CONTAINS WHEAT INGREDIENTS. THIS PRODUCT IS MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.

Barilla featured this flavor-rich dish at the Flavor Experience conference in 2015. The sorrel puree adds a touch of acid to the otherwise rich sauce.

4 pounds Barilla Whole Grain Rotini

1 1/2 cups extra-virgin olive oil

4 small yellow onions, diced

5 pounds fire-roasted tomatoes

Salt and pepper

4 cups fresh sorrel

4 cups crumbled gorgonzola cheese

Instructions

Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
Heat 1/2 cup oil and saute the onions until translucent. Add the tomatoes and simmer until thickened. Season with salt and pepper and set aside.
In a blender, puree 1 cup oil with the sorrel to make a loose sauce. Season with salt and pepper.

For each serving, to order: Reheat 1 1/4 cups pasta in simmering water. Drain and add to a pan with some of the tomato sauce. Heat through and stir in 2 1/2 tablespoons cheese. Plate and garnish with sorrel oil.