Bring a large pot of water to the boil and add salt.
COOK THE VEGETABLES
In a large fry pan, heat a little oil, then add the red onion, garlic, chilli and cook for 3 minutes. Add celery and capsicum and cook for 3 extra minutes, then add eggplant and sultanas and cook for a final 5 minutes. Add salt and pepper, to taste.
COOK THE PASTA
Drop the Barilla Casarecce into the water and stir. Cook according to the instructions on the pack.
ADD THE SAUCE
Add the Barilla Arrabbiata sauce to the vegetables and bring to a simmer for 5 minutes. Add oregano.
COMBINE AND SERVE
Drain the pasta one minute before the suggested time and toss it into the pan with half a cup of the cooking water to allow the pasta to finish cooking in the pan. Once the pasta has absorbed all the liquid, add the salted Ricotta cheese and serve with a drizzle of Extra Virgin Olive oil.
