Barilla® Bucatini Pasta with Charred Eggplant, Colatura and Calabrian Chili Sauce Recipe | US_PROD-e4b80f0e-b65c-4a80-a6b5-38cc3ad511f8

Barilla^® Collezione Bucatini with Charred Eggplant, Colatura & Calabrian Chili Sauce

Name: Barilla® Collezione Bucatini with Charred Eggplant, Colatura & Calabrian Chili Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 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

45 minutes

Weeknight Weekend Gatherings Fall Recipes Summer Recipes Extra Virgin Olive Oil Garlic Tomatoes

Recipe created by Chef Elizabeth Falkner Collezione Bucatini is no longer available in the US. Barilla^® Al Bronzo Bucatini can be substituted for bucatini pasta.

Spicy Pasta Recipes

Gemelli Spicy Chicken Pasta with Roasted Red Peppers, Okra and Barilla® Rustic Basil Pesto Recipe | US_PROD-2zbexmrjVA3APmP7CVGJ2i

Ingredients

6 servings

1Box Barilla^® Collezione Bucatini

2ea. medium eggplant, whole

2ea. shallots, peeled and cut in 1/8ths

½Cup dried tomatoes

68 cloves of garlic

¼Cup extra virgin olive oil, divided

2Tablespoons tomato paste

6ea. Calabrian chilis in oil, chopped

4Tablespoons Colatura, divided

8sprigs marjoram, divided

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

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.

Step 2

Remove most of the charred skin and rough chop the eggplant. Drizzle all over with half of the Colatura.

Step 3

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.

Step 4

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.

Step 5

Bring a pot of water to a boil and add salt for cooking the pasta according to package directions.

Step 6

Add a few ladles of the pasta cooking water to the sauce.

Step 7

Drain the pasta and add to the sauce. Cook for a few minutes and add oil and more fish sauce as needed.

Step 8

Plate and finish with more marjoram leaves to serve.