For a delicious lunch or dinner, enjoy this blithe pasta in the manner of smoked eggplant and green olives.
The ingredient of Casarecce taking into account bearing in mind lightly smoked eggplant, basilico sauce and green olives
- 350g Barilla Casarecce pasta
- 2 medium eggplants
- 1 garlic cloves, chopped
- 1 jar Barilla Basilico pasta sauce
- 10 Basil leaves, chopped
- 80ml further virgin olive oil
- 60g green olives, sliced
- Rock salt, for pasta water
- Sea salt, to taste
The instruction how to make Casarecce taking into account bearing in mind lightly smoked eggplant, basilico sauce and green olives
- past a toothpick, pierce the eggplant skin.
- Roast the entire sum combination eggplant directly all but a gas flame for a smoked flavour, just about 2 minutes or until charred.
- Halve the eggplants, season flesh similar to salt and a drizzle of olive oil and cook skin occurring in the oven at 180u00b0C for 15 minutes until soft.
- Remove from the oven and peel off the skin, after that chop roughly.
- Bring profusion of water to the boil in a large saucepan. later than boiling, build up rock salt. We warn 7 grams per litre of water.
- Drop the Casarecce into the water and stir. Cook as per the instructions almost the pack.
- Meanwhile in a fry pan gently cook the garlic until golden in colour; mount up the eggplant and Basilico sauce and bring to a simmer.
- Drain the pasta 1 minute in front the suggested time, saving one ladle of cooking water. Toss the pasta and cooking water into the frypan considering the sauce and enter upon the pasta to finish cooking in the sauce. go to the olives and basil.
- facilitate subsequent to a drizzle of additional supplementary Virgin Olive oil.
Nutritions of Casarecce taking into account bearing in mind lightly smoked eggplant, basilico sauce and green olives
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