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Orecchiette with tomatoes, olives and eggplants

Name: Orecchiette with tomatoes, olives and eggplants
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 11.5 oz Barilla Collezione Orecchiette; 1 Eggplant; 10 Perini Type Tomatoes; 4 oz Black Olives; 3 fl oz Extra Virgin Olive Oil; 2 cloves Garlic; Fresh Oregano; to taste Salt and Pepper

30 minutes

Try orecchiette with sautéed eggplants, juicy tomatoes and black olives, an easy Mediterranean pasta packed with flavor and freshness.

Ingredients

4 servings

11.5 ozBarilla Collezione Orecchiette

1Eggplant

10Perini Type Tomatoes

4 ozBlack Olives

3 fl ozExtra Virgin Olive Oil

2 clovesGarlic

Fresh Oregano

to tasteSalt and Pepper

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 cut the eggplant in 1/4 inch cubes and cut the tomatoes in wedges. In a large pan sauté the eggplant with oil, a sprinkle of black pepper and the entire garlic clove. Add the tomatoes and cook for a few minutes.

Step 2

Pit the olives, cut in half and after 5 minutes, add to the sauce. In the end, remove the garlic.

Step 3

Cook the Orecchiette in boiling salted water. Drain when al dente and dress with the tomato, eggplant and olive sauce. Finish with some fresh basil leaves.