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
- 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.