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Rotini with Black Olives, Eggplant, Cherry Tomatoes and Ricotta Cheese (Rotini con Olive Nere, Melanzane, Pomodorini e Ricotta)

Ease of preparation:  

Prep Time: 1 hour, 15 minutes

Cook time: 11 minutes

Servings: 4-6

Regions: Sicilia

Wine pairing: Red

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Ingredients

1anchovy filet
1 box (16 ounces)BARILLA Rotini
8 ouncescherry tomatoes
1 smalleggplant (about 10 oz.) peeled, cut into cubes
1/2 cuppitted black olives
3 ouncespressed ricotta cheese, grated (may be found at specialty food stores)
1-1/4 teaspoonsalt, divided
1/3 cup + 1 tablespoonextra virgin olive oil, divided
2 leavesfresh basil
1 clovegarlic, minced


SPRINKLE 1 teaspoon salt on eggplant; let stand one hour to drain liquid.
HEAT 1/3 cup oil in large skillet over medium heat. Add garlic and anchovy; cook one minute. Add eggplant and tomatoes; cook 10 minutes, stirring occasionally. Stir in remaining ΒΌ teaspoon salt.
COOK Rotini according to package directions. Drain; reserving 1/4 cup pasta water and return Rotini to pot with reserved water.
STIR eggplant mixture, olives, ricotta cheese and basil into hot Rotini; toss.
TRANSFER to a serving platter; drizzle with remaining 1 tablespoon olive oil




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