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.
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.
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.
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.
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.
