Barilla Casarecce with Eggplant, Basil and Ricotta Sauce
Barilla Casarecce with Eggplant, Basil and Ricotta Sauce
25 minutes total / Calories 512.4
A delicious vegetarian meal.
Ingredients
Serves 4
| 350g | Barilla Casarecce |
| 1 jar | Barilla Ricotta Sauce |
| 1 | Eggplant, Diced 1cm Cubes |
| 10 | Basil Leaves, Torn |
| 50g | Parmigiano Reggiano, Grated |
| Extra Virgin Olive Oil | |
| Rock Salt, For Pasta Water | |
| To taste | Sea Salt And Pepper, To Taste |
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
Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
Step 2
Drop the Casarecce into the boiling water and stir. Cook as per the instructions on the box.
Step 3
Heat a generous drizzle of Extra Virgin Olive oil in a large fry pan. Once hot, add the eggplant and cook until soft and golden in colour. Add salt and pepper to taste, then add the Barilla Ricotta sauce and bring to a simmer. Cook for 1-2 minutes.
Step 4
Drain the pasta 1 minute before the suggested time, saving one ladle of cooking water. Toss the drained pasta and cooking water into the fry pan with the sauce and allow the pasta to finish cooking in the sauce.
Step 5
Once the pasta has absorbed all the juices remove from heat. Add Parmigiano Reggiano and basil, stir to combine. Serve with a drizzle of Extra Virgin Olive oil.
Casarecce
Casarecce originates from Sicily, but is also typical of other regions in the centre-south of Italy. Casarecce are long twists of pasta, which appear rolled up on themselves – perfect for holding sauce until the last drop.
- Shape Casarecce
- Cook time 9 mins
- Pack size 500g
- Range Collezione