Barilla® Collezione Bucatini

with Charred Eggplant, Colatura & Calabrian Chili Sauce

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Recipe created by Chef Elizabeth Falkner

Ingredients 6 Servings

  • 1 box Barilla® Collezione Bucatini
  • 2 ea. medium eggplant, whole
  • 2 ea. shallots, peeled and cut in 1/8ths
  • ½ cup dried tomatoes
  • 6-8 cloves of garlic
  • ¼ cup extra virgin olive oil, divided
  • 2 tablespoons tomato paste
  • 6 ea. Calabrian chilis in oil, chopped
  • 4 tablespoons Colatura, divided
  • 8 sprigs marjoram, divided
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  • Wash and puncture each eggplant all over with a paring knife.Set eggplants on a hot grill or over flame on stove and char all over turning every 2-3 minutes until blackened and water is dripping from eggplants.Remove from heat and set aside for 20-30 minutes.
  • Remove most of the charred skin and rough chop the eggplant. Drizzle all over with half of the Colatura.
  • Rehydrate dried tomatoes in water and bring just to a boil in small pot over medium heat. Remove from heat and set aside for 5-10 minutes. Drain off water. Rough chop the tomatoes.
  • Heat the olive oil in a sauté pan with shallots and the garlic on low and cook for about 4-5 minutes without turning over or sautéing. Add the rehydrated tomatoes, toss and simmer for a couple minutes. Add the eggplant, Calabrian chilis and tomato paste and half of the marjoram leaves and cook for about 3-4 minutes.
  • Bring a pot of water to a boil and add salt for cooking the pasta according to package directions.
  • Add a few ladles of the pasta cooking water to the sauce.
  • Drain the pasta and add to the sauce. Cook for a few minutes and add oil and more fish sauce as needed.
  • Plate and finish with more marjoram leaves to serve.
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