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Barilla® Rotini

with Black Olives, Eggplant, Cherry Tomatoes & Ricotta Cheese

  • 320
  • 11.0g
  • 47.0g
  • 9.0g
  • Prep
  • Cook
  • Skill


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

Made with



  1. 1
    Bring a large pot of water to a boil
  2. 2
    Sprinkle 1 teaspoon salt on eggplant; let stand 1 hour to drain liquid
  3. 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
  4. 4
    Cook Rotini according to package directions. Drain; reserving 1/4 cup pasta water and return Rotini to pot with reserved water
  5. 5
    Stir eggplant mixture, olives, ricotta cheese and basil into hot Rotini; toss
  6. 6
    Transfer to a serving platter; drizzle with remaining 1 tablespoon olive oil

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