# @barilla on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DJbjDSyvV_f
- **Gondola URL:** https://gondola.cc/posts/30359943-barilla-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/a3e69c5fe5.jpg
- **Posted:** 2025-05-09T11:03:37.000+00:00
- **Account Owner:** Barilla (@barilla) — https://gondola.cc/barilla

## Caption

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.

#BarillaAlBronzo the pasta that does #Scarpetta

## Stats

- **Views:** 0
- **Likes:** 316
- **Shares:** 0
- **Comments:** 13

## Tags

scarpetta, barillaalbronzo

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