Puglia-style orecchiette with cherry tomatoes, olives, and eggplant
INGREDIENTS for 0 people
- ¾ lb orecchiette , pugliesi
- 1 eggplant
- 10 plum tomatoes
- 3 ½ oz olives
- ½ cup extra virgin olive oil
- 2 cloves of garlic
- salt and black pepper
- 2 sprigs rosemary
Put the eggplant in a colander, salt it lightly and allow it to drain for about 30 minutes.
In a large shallow pan over medium heat, toss the eggplant with the oil, a dash of black pepper, and the whole garlic clove. Add the cherry tomatoes and cook for 5 minutes.
Halve the olives and add them to the sauce. Remove the garlic clove. Add the rosemary and stir to combine.
Bring a large pot of salted water to a boil and cook the orecchiette until al dente; drain. Toss pasta with the sauce and serve.