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 Basil

Ingredients
1 box Barilla® Collezione Casarecce pasta
2 garlic cloves, minced
4 tbs. extra-virgin olive oil, divided
1 tsp. red pepper flakes
1 eggplant, peeled and diced
All-purpose flour, as needed
1 cup green olives, pitted and sliced
1 cup black olives, pitted and sliced
1 can (28 oz.) crushed Italian San Marzano tomatoes
5 leaves basil, torn into small pieces
½ cup Pecorino Romano cheese, grated
Salt, to taste

Directions
1. 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.