Barilla® Collezione Casarecce

with Olives, Eggplant, Tomato and Basil

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Ingredients for 8 people

  • 1 Box of Barilla® Collezione Casarecce
  • 2 Garlic cloves, minced
  • 4 Tablespoons extra virgin olive oil, divided
  • 1 Tablespoon red pepper flakes
  • 1 Eggplant, peeled and diced
  • 1 Cup of green olives, pitted and sliced
  • 1 Cup of black olives, pitted and sliced
  • 1 28 oz Can of Italian style peeled tomatoes
  • 5 Leaves basil, torn
  • ½ Cup romano cheese, grated
  • Salt and Pepper to taste
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  • Turn on fryer to 350°F.
  • Season eggplant with salt, dust with flour, and deep dry about 3 minutes until golden.
  • Place a pot of water to boil, cook pasta according to directions.
  • Meanwhile, in a skillet, sauté garlic and pepper flakes with 2 tbs olive oil for one minute, add olives and roasted eggplant.
  • Next, sauté for several minutes, add tomatoes, and simmer for five minutes.
  • Season with salt if needed.
  • Finally, drain pasta and toss with sauce, stir in cheese and basil before serving.
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