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
Handful of Fresh basil, roughly torn
In a medium saucepan heat oil on a medium heat. Add onion and garlic and sauté until translucent and slightly brown.
Add eggplant and cook for a further 5 mins until it starts to soften.
Add tomatoes and passata. Mix well.
Add fresh basil (save a few for garnish)
Reduce heat and simmer for 25-30mins.
Cook pasta according to packet instructions. Don’t forget to salt the water before you add the pasta!
Drain and serve in pasta bowls. Top with eggplant sauce, salted ricotta & fresh basil.