Orecchiette with tomatoes, olives and eggplants
Ingredients
Serves 4
| 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 |
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.