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Casarecce with Eggplant Sauce

Casarecce with Eggplant Sauce

500g Barilla Casaecce pasta

1 jar passata

4 roma tomatoes cut into quarters

1 onion diced

3 cloves garlic roughly diced

1 large eggplant, roughly diced

100gm grated salted ricotta cheese


Olive oil

Handful of Fresh basil, roughly torn

  1. In a medium saucepan heat oil on a medium heat. Add onion and garlic and sauté until translucent and slightly brown.

  2. Add eggplant and cook for a further 5 mins until it starts to soften.

  3. Add tomatoes and passata. Mix well.

  4. Add fresh basil (save a few for garnish)

  5. Reduce heat and simmer for 25-30mins.

  6. Cook pasta according to packet instructions. Don’t forget to salt the water before you add the pasta!

  7. Drain and serve in pasta bowls. Top with eggplant sauce, salted ricotta & fresh basil.

  8. Enjoy x

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