Orecchiette with tomatoes, olives and eggplants
11.5 oz Barilla Collezione Orecchiette
10 Perini type tomatoes
4 oz black olives
3 fl oz extra virgin olive oil
2 garlic cloves
Salt and pepper to taste
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.