Lightly fried eggplant makes this pasta dish a vegetarian delight.Barilla® Collezione Casarecce
Lightly fried eggplant makes this pasta dish a vegetarian delight.Barilla® Collezione Casarecce with Fried Eggplant, Tomatoes, Olives and BasilIngredients1 box Barilla® Collezione Casarecce pasta2 garlic cloves, minced4 tbs. extra-virgin olive oil, divided1 tsp. red pepper flakes1 eggplant, peeled and dicedAll-purpose flour, as needed1 cup green olives, pitted and sliced1 cup black olives, pitted and sliced1 can (28 oz.) crushed Italian San Marzano tomatoes5 leaves basil, torn into small pieces½ cup Pecorino Romano cheese, gratedSalt, to tasteDirections1. Turn on fryer to 350 degrees Fahrenheit. Season eggplant with salt, dust with flour and deep-fry until golden (about 3 minutes).2. Bring a large pot of water to a boil.3. Meanwhile, in a skillet, sauté garlic and pepper flakes with half the olive oil for approximately 1 minute.4. Add olives and fried eggplant and sauté for several minutes. Then, add tomatoes and allow to simmer for 2 minutes. Season with salt, if needed. 5. Cook pasta according to package directions and then drain and toss with the sauce.6. Stir in the remaining olive oil, Pecorino Romano cheese and basil before serving. -- source link
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