Casarecce With Lightly Smoked Eggplant, Basilico Sauce And Green Olives

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For a delicious lunch or dinner, enjoy this light pasta with smoked eggplant and green olives.

All you have to do is throw all your ingredients of Casarecce With Lightly Smoked Eggplant, Basilico Sauce And Green Olives

  1. 350g Barilla Casarecce pasta
  2. 2 medium eggplants
  3. 1 garlic cloves, chopped
  4. 1 jar Barilla Basilico pasta sauce
  5. 10 Basil leaves, chopped
  6. 80ml extra virgin olive oil
  7. 60g green olives, sliced
  8. Rock salt, for pasta water
  9. Sea salt, to taste

The instruction how to make Casarecce With Lightly Smoked Eggplant, Basilico Sauce And Green Olives

  1. With a toothpick, pierce the eggplant skin.
  2. Roast the whole eggplant directly on a gas flame for a smoked flavour, about 2 minutes or until charred.
  3. Halve the eggplants, season flesh with salt and a drizzle of olive oil and cook skin up in the oven at 180u00b0C for 15 minutes until soft.
  4. Remove from the oven and peel off the skin, then chop roughly.
  5. Bring plenty of water to the boil in a large saucepan. Once boiling, add rock salt. We recommend 7 grams per litre of water.
  6. Drop the Casarecce into the water and stir. Cook as per the instructions on the pack.
  7. Meanwhile in a fry pan gently cook the garlic until golden in colour; add the eggplant and Basilico sauce and bring to a simmer.
  8. Drain the pasta 1 minute before the suggested time, saving one ladle of cooking water. Toss the pasta and cooking water into the frypan with the sauce and allow the pasta to finish cooking in the sauce. Add the olives and basil.
  9. Serve with a drizzle of Extra Virgin Olive oil.

Nutritions of Casarecce With Lightly Smoked Eggplant, Basilico Sauce And Green Olives

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