Orecchiette with tomatoes, olives and eggplants

729 Views
 
MASTERY Level
30 min
730 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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

 

Preparation

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

In a large pan sauté 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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