Barilla® Chickpea Rotini with a Spicy Tomato and Eggplant Sauce, Fresh Oregano and Gorgonzola Cheese
Barilla® Chickpea Rotini with a Spicy Tomato and Eggplant Sauce, Fresh Oregano and Gorgonzola Cheese
35 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Garlic
- No Meat
- Short
- Summer Recipes
- Tomatoes
- Weekend
- Weeknight
Made with Barilla Chickpea Rotini pasta.
Ingredients
Serves 4
| 1 | Box Barilla® Chickpea Rotini |
| 2 | Tablespoons Extra virgin olive oil |
| ¼ | Teaspoon Chili Flakes |
| 1 | Clove Garlic |
| 1 | Small eggplant, diced |
| 2 | Cups San Marzano Tomatoes, chopped |
| 1 | Tablespoon Fresh oregano, chopped |
| ¼ | Cup Gorgonzola cheese |
| To taste | Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Meanwhile, in a large skillet gently cook the garlic and chili flakes in olive oil for 1-2 minutes. Add the eggplant and increase the heat to medium high, sauté for 2-3 minutes.
Step 3
Add the tomatoes and bring to a simmer. Season with salt and pepper, cook for 5 minutes.
Step 4
Cook the pasta according to the directions.
Step 5
Drain pasta. Toss the pasta with the sauce, cheese and basil.
Chickpea Rotini Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Rotini made from chickpeas, and chickpeas only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for inspiration!
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta