Casarecce with olives, eggplant, tomato and basil
1 box Barilla Casarecce
2 garlic cloves, minced
4 tbsp extra virgin olive oil, in total
1 tsp red pepper flakes
1 eggplant, peeled and diced
1 cup green olives, pitted and sliced
1 cup black olives, pitted and sliced
One 28 oz can Italian peeled tomatoes
5 basil leaves, torn
½ cup Romano cheese, grated
Salt to taste
Turn on fryer to 350 F. Season the eggplant with salt, dust with flour and deep fry until golden, about 3 minutes.
Place a pot of water to boil. . Meanwhile, in a skillet sauté garlic and pepper flakes with 2 tbs olive oil for one minute, add olives and fried eggplant, sauté for several minutes then add tomatoes, simmer for five minutes. Season with salt if needed. Cook pasta according to directions, drain and toss with sauce, stir in cheese and basil before serving.