- 1 box Barilla® Pronto™ Elbows
- 2 tablespoons spicy curry powder
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup crumbled Gorgonzola cheese
- 1 pint cherry tomatoes, halved
- Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
- Cook on high, stirring occasionally, until half of the liquid has evaporated. Add curry powder and stir to combine; continue to cook on high.
- With about 1 minute left, add olive oil, season with salt and pepper, stir to combine.
- When desired pasta texture is reached, remove skillet from heat, fold in cheese and top with tomatoes. Serve immediately.