Orecchiette with eggplant, capers and radicchio
11.5 oz Barilla Orecchiette
1 oz capers in salt
1 head of radicchio
2 tbsp extra virgin olive oil
1-2 cloves of garlic
5 tbsp chopped parsley
chili to taste
salt to taste
Sauté in a pan the sliced garlic (one or two cloves, to taste) with extra virgin olive oil and the chili, to taste, making sure not to brown the chili too much.
If you use fresh chili, chop it, but if you use a dried chili, crumble it and make sure to wear disposable gloves.
Once garlic and chili are browned, add the capers desalted in running water and chopped coarsely, then continue cooking on low heat for two minutes.
Raise the heat and add the eggplant cut in small cubes and sauté.
When the eggplant is cooked, add the radicchio thin Julienne cut.
If needed, add salt and continue cooking over high heat for about 5 minutes, stirring from time to time.
In the meantime, boil the pasta in boiling salted water, drain when al dente and dress with the sauce just prepared, dust with chopped parsley.