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Fusilli with eggplant, tomato and ricotta sauce & basil
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Delicious Italian fusilli with eggplant, tomato ricotta sauce & basil by Barilla.
Ingredients:
  • 400g fusilli
  • 36.40 gm extra virgin olive oil
  • 1 small eggplant, trimmed, finely diced
  • 250g punnet of cherry tomatoes, halved
  • 400g jar Ricotta sauce
  • 125.00 ml fresh basil leaves, roughly torn
  • 125g bocconcini, torn into small pieces
Instructions:
  • Prepare the fussili in a large saucepan of lightly salted water as per the package directions until it reaches the perfect al dente texture. Thoroughly drain before using.
  • In a large non-stick frying pan over medium-high heat, sizzle the oil. Sauté the eggplant, stirring occasionally, for 4-5 minutes until golden. Toss in the cherry tomatoes and cook for another 2-3 minutes until slightly wilted.
  • Pour in the velvety ricotta sauce, let it simmer for 2-3 minutes. Gently fold in the drained pasta, cook for another 1-2 minutes. Take off the heat and delicately mix in the fresh basil and bocconcini. Enjoy!
  • Serve on individual plates, optionally add a drizzle of extra virgin olive oil, and enjoy right away.

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