Orecchiette with tomatoes, olives and eggplants

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Livello MASTERY
30 min
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Livello MASTERY
4 Persone
30 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Collezione Orecchiette

1 eggplant

10 Perini type tomatoes

4 oz black olives

3 fl oz extra virgin olive oil

2 garlic cloves

fresh oregano

Salt and pepper to taste

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PREPARAZIONE:

Wash and cut the eggplant in 1/4 inch cubes and cut the tomatoes in wedges.

In a large pan sautƩ the eggplant with oil, a sprinkle of black pepper and the entire garlic clove.

Add the tomatoes and cook for a few minutes.

Pit the olives, cut in half and after 5 minutes, add to the sauce.

In the end, remove the garlic.

Cook the Orecchiette in boiling salted water.

Drain when al dente and dress with the tomato, eggplant and olive sauce.

Finish with some fresh basil leaves.

Vegetable Sauces Dry Short Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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