BARILLA CASARECCE WITH LIGHTLY SMOKED EGGPLANT, BASILICO SAUCE AND SICILIAN OLIVES
BARILLA CASARECCE WITH LIGHTLY SMOKED EGGPLANT, BASILICO SAUCE AND SICILIAN OLIVES
45 minutes total
A delicious vegan meal.
Ingredients
Serves 4
| 340g | Barilla Casarecce |
| 1 jar | Barilla Basilico sauce |
| 2 | medium eggplants |
| 1 garlic clove | , chopped |
| 10 | basil leaves, chopped |
| 80ml | Extra Virgin Olive Oil |
| 60g | Sicilian olives, sliced |
| Rock salt, for pasta water | |
| To taste | Sea 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
With a toothpick, pierce the eggplant skin. Roast the whole eggplants directly on a gas flame to get a smoked flavour, about 2 minutes or until charred.
Step 2
Halve the eggplants, season flesh with salt and a drizzle of olive oil and cook skin up in the oven at 180°C for 15 minutes until soft. Remove from the oven and peel off the skin, then chop roughly.
Step 3
Bring a large pot of water to the boil. Once boiling, add rock salt. We recommend 7 grams per litre of water. Drop the Barilla Casarecce into the water and stir. Cook as per the instructions on the pack.
Step 4
In a large fry pan gently cook the garlic until golden in colour; add the eggplant and Basilico sauce and bring to a simmer.
Step 5
Drain the pasta 2 minutes before the suggested time, saving one ladle of cooking water. Toss the drained pasta and cooking water into the fry pan and allow the pasta to finish cooking in the sauce. Add the olives and basil then serve with a drizzle of Extra Virgin Olive Oil.
