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
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350g Barilla Casarecce pasta
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1 jar Barilla Arrabbiata Pasta Sauce
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1 teaspoon dry chilli
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1 garlic clove, crushed
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1/2 eggplant, diced 1cm
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1 celery stick, diced 1 cm
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1/2 red capsicum, diced 1 cm
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1/2 red onion, diced 1 cm
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1/3 cup of sultanas
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10 fresh oregano leaves
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50g salted Ricotta, grated
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Extra virgin olive oil
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Rock salt, for pasta water
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Sea salt and pepper, to taste
Method
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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.
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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).
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Step 3
Drop the Barilla casarecce into the water and stir. Cook according to the instructions on the pack.
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Step 4
Add the Barilla arrabbiata sauce to the vegetables and bring to a simmer for 5 minutes. Add oregano.
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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.
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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.