Barilla® Collezione Casarecce with Olives, Eggplant, Tomato and Basil
Barilla® Collezione Casarecce with Olives, Eggplant, Tomato and Basil
30 minutes total
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Garlic
- Gatherings
- No Meat
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Cassarecce pasta is no longer available in the US. Barilla® Gemelli or Barilla® Penne can be substituted for Cassarecce pasta.
Ingredients
Serves 8
| 1 | Box of Barilla® Collezione Casarecce |
| 2 | Garlic cloves, minced |
| 4 | Tablespoons extra virgin olive oil, divided |
| 1 | Tablespoon red pepper flakes |
| 1 | Eggplant, peeled and diced |
| 1 | Cup of green olives, pitted and sliced |
| 1 | Cup of black olives, pitted and sliced |
| 1 | 28 Oz can of Italian style peeled tomatoes |
| 5 | Leaves basil, torn |
| ½ | Cup romano cheese, grated |
| To taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Turn on fryer to 350°F.
Step 2
Season eggplant with salt, dust with flour, and deep dry about 3 minutes until golden.
Step 3
Place a pot of water to boil, cook pasta according to directions.
Step 4
Meanwhile, in a skillet, sauté garlic and pepper flakes with 2 tbs olive oil for one minute, add olives and roasted eggplant.
Step 5
Next, sauté for several minutes, add tomatoes, and simmer for five minutes.
Step 6
Season with salt if needed.
Step 7
Finally, drain pasta and toss with sauce, stir in cheese and basil before serving.