BARILLA CASARECCE

WITH LIGHTLY SMOKED EGGPLANT, BASILICO SAUCE AND SICILIAN OLIVES

  • 610.8
    Calories
  • 24.9g
    Total Fat
  • 14.7g
    Protein
  • 76g
    Total Carbohydrates
Share
Print
  • Prep
  • Cook
  • Skill
    Casual

A delicious vegan meal.

Ingredients

Ingredients for 4 people
  • 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
  • Sea salt and pepper, to taste

Instructions

  1. 1 TO START
    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. 

  2. 2 ROAST THE EGGPLANT
    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.

  3. 3 COOK THE PASTA

    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.

  4. 4 PREPARE THE SAUCE
    In a large fry pan gently cook the garlic until golden in colour; add the eggplant and Basilico sauce and bring to a simmer.
  5. 5 COMBINE & SERVE
    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.

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