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Gemelli with Peppers and Olives (Gemelli Con Pepperoni ed Olive)

Ease of preparation:  

Prep Time: 20 minutes

Cook time: 40 minutes

Servings: 4-6

Regions: Calabria

Wine pairing: Red

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Ingredients

1red pepper
1yellow pepper
2 tabelespoonsextra virgin olive oil
2 clovesgarlic
1 mediumeggplant (1-1/4 lb.) peeled, cut into 1/2 inch cubes
1 jarBARILLA Marinara Sauce
10green olives, cut into slices
1 (16 ounces) boxBARILLA Gemelli
3anchovy filets (optional)
2 tablespoonschopped Italian parsley
1 tablespoonchopped fresh marjoram (may subsitute 1 teaspoon dried marjoram)
1 tablespoonchopped fresh oregano (may substitute 1 teaspoon dried oregano)
1/2 teaspoonsalt
1/8 teaspooncrushed red pepper flakes (optional)
1/8 teaspoonfreshly ground black pepper
1/4 cupfreshly grated Parmigiano Reggiano cheese


CUT peppers in half; remove stems and seeds. Broil skin side up, 4 to 5 inches from heat for 20 minutes, or until charred. Place peppers in paper bag for 10 minutes; peel off skin and cut into strips. (Peppers may also be roasted on a grill or in a 450 degrees oven.)
HEAT oil in large skillet over medium heat. Add garlic cloves; sauté 4 minutes or until golden, remove cloves from skillet and discard.
ADD eggplant; cook 8 to 10 minutes or until tender, stirring occasionally. Add peppers, Marinara Sauce and olives; simmer 5 minutes, stirring occasionally.
COOK Gemelli according to package directions; drain, reserving several tablespoons pasta liquid and return to pot.
ADD anchovies, herbs, seasonings, and Marinara mixture; toss. transfer to serving platter; sprinkle with cheese




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