Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
COOK THE PASTA
Drop the Casarecce into the boiling water and stir. Cook as per the instructions on the box.
START THE SAUCE
Heat a generous drizzle of Extra Virgin Olive oil in a large fry pan. Once hot, add the eggplant and cook until soft and golden in colour. Add salt and pepper to taste, then add the Barilla Ricotta sauce and bring to a simmer. Cook for 1-2 minutes.
DRAIN THE PASTA
Drain the pasta 1 minute before the suggested time, saving one ladle of cooking water. Toss the drained pasta and cooking water into the fry pan with the sauce and allow the pasta to finish cooking in the sauce.
COMBINE & SERVE
Once the pasta has absorbed all the juices remove from heat. Add Parmigiano Reggiano and basil, stir to combine. Serve with a drizzle of Extra Virgin Olive oil.
