Photo Credit: Barilla

Barilla Rigatoni with Olives, Eggplant, Tomato and Basil

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Add savory eggplant to your pasta for a filling, meat-free meal.

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Barilla Rigatoni with Olives, Eggplant, Tomato and Basil

Barilla Rigatoni with Olives, Eggplant, Tomato and Basil

Add savory eggplant to your pasta for a filling, meat-free meal.
Course: Entree
Keyword: barilla pasta, black olives, eggplant, fall 2018, pasta, vegetarian
Author: Chef Lorenzo Boni

Ingredients

  • 1 box Barilla Rigatoni
  • 2 garlic cloves, minced
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon red pepper flakes
  • 1 Eggplant, peeled and diced
  • 1 cup green olives, pitted and sliced
  • 1 cup black olives, pitted and sliced
  • 1 can (28 oz) Italian-style peeled tomatoes
  • 5 leaves basil, torn
  • ½ cup Romano cheese, grated
  • salt to taste

Instructions

  • Bring a large pot of water to a boil.  Cook pasta according to package directions.
  • Set oven to 400◦F.
  • Season the eggplant with salt and 2 tbsp extra virgin olive oil; bake until thoroughly cooked, about 15 minutes.
  • Bring a large pot of water to a boil and cook pasta according to package directions.
  • Meanwhile, in a large skillet pan sauté the garlic and pepper flakes with 2 tbsp of extra virgin olive oil for one minute; add the sliced olives and roasted eggplant and sauté for several minutes until thoroughly cooked.
  • Add the tomatoes and simmer for five minutes; season with salt, if needed.
  • When pasta is cooked al dente, drain the pasta and toss with the sauce; stir in cheese and basil before serving.
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