- Vegetarian & Gluten Free
Who knew there was Gluten Free pasta that tastes just like real pasta? Try Barilla's delicious Gluten Free elbows in this simple pasta salad.
- Total Fat
- Total Carbohydrates
- 350g Barilla Gluten Free Elbows
- 4 large vine ripe tomatoes, seeds removed, 1cm diced
- 10 basil leaves, chopped
- 1 fresh Mozzarella ball around 100g, 0.5cm diced
- 50g Parmigiano Reggiano, shaved
- 2 eggplants, cut in half length ways
- Extra Virgin Olive oil
- Salt and pepper, to taste
- Rock salt, for pasta water
TO STARTPreheat oven to 180°C.
ROAST THE EGGPLANTSPlace eggplants skin side down on a roasting tray, sprinkle with salt and oil and bake in the oven until soft or for about 30 minutes. When ready remove the pulp and discard skins. Blend the pulp in a blender and season to taste.
COOK THE PASTABring a large pot of water to the boil and add rock salt. Drop the Barilla Gluten Free Elbows into the water and stir. Cook according to the instructions on the pack.
PREPARE THE VEGETABLESIn a large bowl, add the fresh tomatoes, basil and Mozzarella, add salt and pepper to taste and combine with 2 tablespoons of Extra Virgin Olive oil.
COMBINE AND SERVEDrain the pasta one minute before the suggested cooking time and toss with the tomatoes, basil and Mozzarella. Then add the eggplant sauce and stir to combine. Serve with grated Parmigiano Reggiano and a drizzle of Extra Virgin Olive oil.