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Barilla® Collezione Casarecce with Olives, Eggplant, Tomato and Basil

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Barilla® Collezione Casarecce with Olives, Eggplant, Tomato and Basil

30 minutes total

Collezione Cassarecce pasta is no longer available in the US. Barilla® Gemelli or Barilla® Penne can be substituted for Cassarecce pasta.

Ingredients

Serves 8

1 Box of Barilla® Collezione Casarecce
2 Garlic cloves, minced
4 Tablespoons extra virgin olive oil, divided
1 Tablespoon red pepper flakes
1 Eggplant, peeled and diced
1 Cup of green olives, pitted and sliced
1 Cup of black olives, pitted and sliced
1 28 Oz can of Italian style peeled tomatoes
5 Leaves basil, torn
½ Cup romano cheese, grated
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

Turn on fryer to 350°F.

Step 2

Season eggplant with salt, dust with flour, and deep dry about 3 minutes until golden.

Step 3

Place a pot of water to boil, cook pasta according to directions.

Step 4

Meanwhile, in a skillet, sauté garlic and pepper flakes with 2 tbs olive oil for one minute, add olives and roasted eggplant.

Step 5

Next, sauté for several minutes, add tomatoes, and simmer for five minutes.

Step 6

Season with salt if needed.

Step 7

Finally, drain pasta and toss with sauce, stir in cheese and basil before serving.

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