Barilla® Rotini with Black Olives, Eggplant, Cherry Tomatoes & Ricotta Cheese
Barilla® Rotini with Black Olives, Eggplant, Cherry Tomatoes & Ricotta Cheese
1 hours 26 minutes total / Calories 320
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Garlic
- Gatherings
- Seafood
- Short
- Summer Recipes
- Tomatoes
- Weekend
Made with Barilla Classic Blue Box Rotini pasta.
Ingredients
Serves 8
| 1 | Box Barilla® Rotini |
| 1 | Anchovy |
| 8 | Ounces Cherry Tomatoes |
| 10 | Ounces Eggplants, Peeled, Cubed |
| 1/2 | Cup Black Pitted Olive |
| 3 | Ounces Pressed Ricotta Cheese, Grated |
| 1 1/4 | Teaspoon Salt, Divided |
| 1/3 | Cup Extra Virgin Olive Oil, Divided |
| 2 | Leaves Fresh Basil |
| 1 | Clove Garlic, Minced |
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
Sprinkle 1 teaspoon salt on eggplant; let stand 1 hour to drain liquid.
Step 3
Heat 1/3 cup olive oil in large skillet over medium heat. Add garlic and anchovy; cook 1 minute. Add eggplant and tomatoes; cook 10 minutes, stirring occasionally. Stir in remaining 1/4 teaspoon salt.
Step 4
Cook Rotini according to package directions. Drain; reserving 1/4 cup pasta water.
Step 5
Add pasta, olives, ricotta cheese and basil to the eggplant mixture and toss. Add some pasta cooking water if desired.
Step 6
Transfer to a serving platter; drizzle with remaining 1 tablespoon olive oil.
Rotini
Rotini (meaning "twists") are two-inch lengths of thick, screw-like pasta from Northern Italy. The shape was inspired by children, since it is fun to eat and pairs well with a wide variety of sauces.
Barilla® Rotini is made with non-GMO ingredients. For more information, please read our position.
- Shape Rotini
- Cook time 7–8 mins
- Pack size 16 oz.
- Range Classic Blue Box