Looking for a lighter pasta recipe? This caserecce with Sicilian vegetables may very well be the perfect dish for you.

Prep Time : 0:15 | Cook Time : 0:15 | Total Time : 0:30 | Serving : 4 person.

Ingredients

• 350g Barilla Casarecce pasta

• 1 jar Barilla Arrabbiata Pasta Sauce

• 1 teaspoon dry chilli

• 1 garlic clove, crushed

• 1/2 eggplant, diced 1cm

• 1 celery stick, diced 1 cm

• 1/2 red capsicum, diced 1 cm

• 1/2 red onion, diced 1 cm

• 1/3 cup of sultanas

• 10 fresh oregano leaves

• 50g salted Ricotta, grated

• Extra virgin olive oil

• Rock salt, for pasta water

• Sea salt and pepper, to taste

Method

• Step 1

  In a large fry pan, heat a little oil, then add the red onion, garlic, chilli and cook for 3 minutes. Add celery and capsicum and cook for 3 extra minutes, then add eggplant and sultanas and cook for a final 5 minutes. Add salt and pepper, to taste.

• Step 2

  Meanwhile, in a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).

• Step 3

  Drop the Barilla casarecce into the water and stir. Cook according to the instructions on the pack.

• Step 4

  Add the Barilla arrabbiata sauce to the vegetables and bring to a simmer for 5 minutes. Add oregano.

• Step 5

  Drain the pasta 1 minute before the suggested time and toss it into the pan with ½ cup of cooking water to allow the pasta to finish cooking in the pan.

• Step 6

  Once the pasta has absorbed all the liquid, add the salted Ricotta cheese and serve with a drizzle of extra virgin olive oil.