BARILLA FUSILLI

WITH RICOTTA SAUCE, EGGPLANT AND FRESH BASIL

  • 469.37
    Calories
  • 13.07g
    Total Fat
  • 19.45g
    Protein
  • 64.47g
    Total Carbohydrates
Share
Print
  • Prep
  • Cook
  • Skill
    Beginner

A delicious vegetarian meal the whole family will love.

Ingredients

Ingredients for 6 people
  • 500gr Barilla Fusilli
  • 1 jar Barilla Ricotta sauce
  • 1 eggplant, diced
  • ½ punnet of cherry tomatoes, sliced
  • 10 leaves fresh basil, torn
  • 50gr Grana Padano, grated
  • 1 large buffalo mozzarella, diced into 1.5cm cubes
  • Extra virgin olive oil, for drizzling
  • Rock salt, for pasta water

Instructions

  1. 1 TO START

    Bring a large pot of water to the boil. Once boiling add rock salt, we recommend 7 grams of rock salt per litre of water. Drop the Fusilli into the boiling water and cook as per the instructions on the box. 

  2. 2 MAKE THE SAUCE

           In a large fry pan heat some oil, add the eggplant and cook until soft. Add the cherry tomatoes and stir. Next add the Barilla Ricotta sauce and bring to a simmer. 

  3. 3 DRAIN THE PASTA

          Drain the pasta one minute before the recommended cooking time, saving one ladle of cooking water. Toss the pasta and pasta water in with the sauce and cook for the final minute.

  4. 4 COMBINE AND SERVE
    Remove the fry pan from the heat and add the torn basil leaves, Grana Padano and buffalo mozzarella. Allow the mozzarella to melt, drizzle with Extra Virgin Olive oil and serve immediately.

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies