I recently went to a dinner hosted by Barilla®, which partnered with Chef Giuseppe Tentori from GT Oyster, let’s just say, everything was delicious! Some of the best dishes made with lots of seafood and pasta from Barilla® of course!
Chef Tentori made a a yellow tomato saffron, lobster and fennel with Barilla® Collezione 3 Cheese Tortellini. IT WAS AMAZING! I wanted to try to create this dish at home. Something simple and easy to throw together during the week, but still have that restaurant quality taste!
Check out my version of the recipe below!
This post is sponsored by Barilla, but all thoughts and opinions expressed are my own.
Little Barilla® Background
I had no idea Barilla® had been around for 140 years and an Italian family-owned food company. Established in 1877 and now available all over the world. You can almost always find them on sale at Target!
The specific pasta that Chef Tentori used in his recipe is Collezione, which is from the artisanal collection. Barilla® Collezione features six artisanal pasta shapes and specifically, the signature tortellini. Collezione is a crafted using traditional Italian bronze plates for a homemade “al dente” texture. It helps hold sauce every time.
GT Oyster and Chef Tentori
If you haven’t been to GT Oyster yet, go! Some of the best seafood dishes in Chicago! I specifically love the fish tacos, they are amazing. Chef also makes his own hot sauce which I tried and WOW! It’s so good. I left with the burn flavor, great on tacos or other kinds of meat.
Chef’s recipe for the night included a yellow tomato saffron sauce and I knew I wanted to make a dish with yellow tomatoes too! It adds color and flavor to any pasta dish! Yellow tomatoes add a touch of sweetness to any dish. Obviously, my recipe isn’t anywhere close to the amazingness he made, BUT, I have to say’s it’s pretty good!
As for the ingredients, I like to add lots of veggies to pasta to make it a great, weekday meal. This one is filled with veggies and protein, all ready in 30 minutes. Enjoy!
Recipe with Barilla® Three Cheese Tortellini
- 1 12 oz Barilla Collezione Three Cheese Tortellini
- 1 bunch Chopped kale
- 4 links Italian chicken sausage, diced
- 1/2 cup Diced white onion
- 2 12 oz Yellow cherry tomato medley
- 2 tbsp Italian seasoning
- 1/2 tbsp sea salt
- 2 tsp garlic
- 2 tbsp olive oil extra virgin
- 1 tsp parmesan
Preheat oven to 400 degrees
Using foil on a baking sheet, place tomatoes on sheet. Add 1 tbsp olive oil, 1 tsp garlic, 1 tbsp italian seasoning
Place tomatoes in the oven for 20 minutes or until skin is tender.
While tomatoes are roasting, cook pasta according to the directions on package
While pasta is cooking, dice onions, chop sausages and kale
Saute the kale, onion and rest of the seasonings in a large pot.
Once pasta is cooked, tomatoes are roasted, add everything together.
Top off with parmesan or red pepper flakes!
- Cherry tomatoes have fairly tender skins, so they make roast sooner than 20 minutes. Keep a close eye on them while in the oven.
- I like spice, so I added Chef Tentori’s Burn hot sauce on top!
- This recipe uses Barilla Collezione Three Tortellini, but I also tried Barilla Collezione Spinach and Cheese Tortellini, spinach and cheese, and it’s delicious. It would totally work for this recipe too.
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That’s it! As for the pasta, it’s great for the week when you want a high quality meal and don’t have a lot of time. Use this recipe when you need to add some veggies and protein. If you are looking for other weeknight meal ideas, there are a few here.
Let me know if you like it and follow me here, come say hi!
Until next time,