Barilla® Rotini

with Black Olives, Eggplant, Cherry Tomatoes & Ricotta Cheese

Blue Box Rotini

Made with

Barilla Rotini

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Prep
Cook
Skill
Casual


320
Calories
11.0g
Fat
47.0g
Carbohydrates
9.0g
Protein

Ingredients

Ingredients for 8 people

  • 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

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Instructions

  • Bring a large pot of water to a boil
  • Sprinkle 1 teaspoon salt on eggplant; let stand 1 hour to drain liquid
  • 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
  • Cook Rotini according to package directions. Drain; reserving 1/4 cup pasta water.
  • Add pasta, olives, ricotta cheese and basil to the eggplant mixture and toss. Add some pasta cooking water if desired.
  • Transfer to a serving platter; drizzle with remaining 1 tablespoon olive oil
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