adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Casarecce with lightly smoked eggplant, basilico sauce and green olives
0 Likes
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Indulge in a flavorful pasta dish with smoked eggplant and green olives for a satisfying meal.
Ingredients:
  • 350g Casarecce pasta
  • 2 medium eggplants
  • 1 garlic cloves, chopped
  • 1 jar Basilico pasta sauce
  • 10 Basil leaves, chopped
  • 80ml extra virgin olive oil
  • 60g green olives, sliced
  • Rock salt, for pasta water
  • Sea salt, to taste
Instructions:
  • Pierce the eggplant skin with a toothpick.
  • Char the whole eggplant over an open flame for about 2 minutes until smoky and charred.
  • Cut the eggplants in half, sprinkle the flesh with salt, drizzle with olive oil, and bake in the oven at 180°C for 15 minutes until tender.
  • Peel off the skin after taking it out of the oven, then chop roughly.
  • Fill a large saucepan with water and bring it to a rolling boil. Add 7 grams of rock salt per litre of water for the best flavor.
  • Add the Casarecce to the boiling water and stir occasionally. Cook according to package directions.
  • In a skillet, sauté the garlic until golden, then add the eggplant and Basilico sauce. Bring to a simmer.
  • Cook the pasta until just under al dente, reserving a ladle of cooking water. Combine the pasta and water with the sauce in a pan, allowing the pasta to finish cooking. Stir in the olives and basil.
  • Finish off with a delicate drizzle of Extra Virgin Olive oil.

Similar Recipes