Ease of preparation:
Prep Time: 1 hour, 15 minutes
Cook time: 11 minutes
Servings: 4-6
Regions: Sicilia
Wine pairing: Red
| 1 box | BARILLA Rotini |
| 1 | anchovy filet |
| 8 ounces | cherry tomatoes |
| 1 small (10 ounces) | eggplant peeled, cut into cubes |
| 1/2 cup | pitted black olives |
| 3 ounces | pressed ricotta cheese, grated (may be found at specialty food stores) |
| 1-1/4 teaspoon | salt, divided |
| 1/3 cup + 1 tablespoon | extra virgin olive oil, divided |
| 2 leaves | fresh basil |
| 1 clove | garlic, 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.